Long time no see! Smoked Salmon Carbonara
Hey all. Yes, it’s been real radio silence around here. Two reasons.
One: I’m trying to get healthy (Hello, Weight Watchers! You’re my hero!) and that doesn’t jive with the amount of baking I usually do.
Dan’s been doing most of the baking around here lately. Out of necessity. This is him with his first-ever cake.
But more importantly…
Two: I’ve been applying for jobs and trying to finish my dissertation. This is a LOT of work. Also a LOT of writing, leaving very very little creativity leftover for this happy little space.
Yes, I’ve missed you.
But, you guys! I made something amazing tonight! And it’s relatively healthy! And I’m going to tell you about it before I slink back to work for the next two months.
(Yes, that is an Instagram photo. Dan bought an iPhone and I’ve been too busy to even take a proper photo lately. Forgive me.)
Smoked Salmon Carbonara
(Makes two very generous servings at 16 WW points each, for those of you who are counting. It could probably serve three. Really.)
- 6 oz Barilla Plus spaghetti
- 1 T olive oil
- 3 cloves garlic
- zest of one lemon (or Meyer lemon)
- juice of one lemon (or Meyer Lemon)
- 1/4 t crushed red pepper
- 1/2 c chicken broth
- 2 T heavy cream
- 1 egg yolk
- 1/3 c grated parmesan
- salt and pepper to taste
- 3/4 c frozen peas
- 6 oz excellent smoked salmon (ours was from Seattle, so there)
- Start your water boiling. Generously salt the water and add the pasta. Set the timer for five minutes (or half of how long you usually cook your pasta).
- While pasta cooks, heat olive oil over medium heat and add chopped garlic, lemon zest, and red pepper flakes until fragrant and garlic begins to brown.
- Add chicken broth and bring to boil. Add lemon juice and reduce heat to medium-low. Cook down by about half.
- When your timer for the pasta’s halfway point goes off, then throw your frozen peas into the pasta pot. Set timer for the second half of the time.
- Remove sauce from heat and add cream. Stir to combine.
- When pasta is cooked al dente, drain the pasta and peas. Before adding the pasta to the sauce, stir an egg yolk into the creamy sauce very quickly so that it doesn’t curdle.
- Combine pasta and sauce and stir in 3/4 of the cheese.
- Add chunks of the smoked salmon into the pasta and stir gently to combine.
- Serve with a dusting of parmesan on top.
And now I’m back to work. See you all in a few months.