An easy pescetarian version of the Italian classic using smoked salmon.
Bring a large pot of salted water to a boil. Cook pasta according to directions.
Meanwhile, heat oil in large frypan over medium heat. Add salmon and cook until warmed through and crispy as desired. Remove from heat.
Combine grated cheeses in a small bowl and set aside.
Combine whole eggs and egg yolks in small bowl and whisk.
Once pasta is cooked, drain and transfer pasta to frypan. Immediately add eggs and continue stirring until eggs start to thicken. Then add cheese and stir until combined. This is the most difficult step. If the frypan is too hot, the eggs will scramble instead of forming a sauce. If the frypan or pasta is too cold, there will not be enough heat for the eggs to cook.
Serve with freshly ground pepper.
Ingredients
Directions
Bring a large pot of salted water to a boil. Cook pasta according to directions.
Meanwhile, heat oil in large frypan over medium heat. Add salmon and cook until warmed through and crispy as desired. Remove from heat.
Combine grated cheeses in a small bowl and set aside.
Combine whole eggs and egg yolks in small bowl and whisk.
Once pasta is cooked, drain and transfer pasta to frypan. Immediately add eggs and continue stirring until eggs start to thicken. Then add cheese and stir until combined. This is the most difficult step. If the frypan is too hot, the eggs will scramble instead of forming a sauce. If the frypan or pasta is too cold, there will not be enough heat for the eggs to cook.
Serve with freshly ground pepper.