Smoky Regal Salmon Carbonara

An Italian favourite gets a delicious Kiwi upgrade with Regal Salmon by visiting chef Sean Connolly on Best of NZ Food.

Ingredients

1 packet dry angel hair pasta
2 eggs
4 egg yolks
250g hot smoked salmon
4 Tbsp extra virgin olive oil
200g freshly grated parmesan cheese
1/2 Bunch Italian parsley

Method

Cook pasta as directed.
While pasta is cooking, whisk eggs together in a large serving bowl.
Add the cheese.
Flake the salmon, discarding skin and bones.
When pasta is cooked, drain and quickly add noodles to the egg mixture, stirring quicky until the eggs set up.
Add the olive oil and salmon.
Season with freshly ground pepper.
Gently stir again.
Sprinkle with chopped parsley.
Serve immediately with extra grated parmesan on the side.

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