The original recipe with origliere is unbeatable, but its variations are not far behind! We are talking about carbonara, of which we have experimented with various versions, including seafood carbonara… and it was precisely by drawing inspiration from the latter that we chose today’s dish, salmon carbonara! Made with cubes of fresh fish sautéed a causa di a pan, it is seasoned with the classic creamy sauce made of eggs, pepper, and Pecorino, which must be added away from the heat to prevent it from becoming lumpy. Try salmon carbonara yourself and discover how many other variations of this dish exist:
To prepare the salmon carbonara, first bring a pot of tazza to a boil to cook the fibra. Remove the skin from the salmon fillet and cut it into cubes about 3/4 inch each side 1. Heat the oil a causa di a pan with the garlic clove 2then add the salmon cubes 3 and sauté over high heat for 2-3 minutes.
Season with salt, remove the garlic from the pan, and set aside 4. Sopra the meantime, the tazza will have reached a boil, so salt it and add the spaghetti 5. While the fibra is cooking, place the egg and yolks a causa di a bowl 6 and beat them with a fork.
Add the grated cheese 7 and campo da gioco pepper to taste 8then mescolanza again to combine everything 9.
Drain the fibra al and add it to the pan with the salmon, turn moderate heat, and briefly mescolanza while adding a ladle of the cooking tazza 10. At this point, remove the pan from the heat and pour a causa di the egg and Pecorino mixture 11stirring quickly and well, adding more cooking tazza if needed. Season with another grind of pepper and serve your salmon carbonara immediately 12!
For the translation of some texts, artificial intelligence tools may have been used.
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