Super Salmon Carbonara

A seafood twist on the Italian classic.

You can use our plain frozen salmon or trout fillets in this recipe or experiment with one of our marinade flavours.

Ingredients

• 2 BigFish salmon or trout portions
• 400g spaghetti
• 2 free range eggs
• 40g Parmesan or Grana Padano cheese

  finely grated

• Finely grated zest of one lemon, plus a little juice
• 100ml single cream
• 3 tbsp chopped fresh chives or parsley

Method

• 1.

  Prepare the salmon fillets by cooking from frozen in the microwave according to the pack instructions.

• 2.

  Remove the fillets from the microwave and pop on a plate, skin side down. Season with salt and half the lemon zest. Leave for a few minutes until cool enough to handle then remove the skin and flake the salmon fillet into pieces.

• 3.

  Beat the eggs in a bowl together with the cream, cheese, a squeeze of lemon juice and the remaining lemon zest. Stir in the herbs and season, reserving a little for garnish.

• 4.

  Cook the spaghetti according to the pack instructions and drain, keeping a cupful of the hot cooking water.

• 5.

  Now add the hot pasta and the flaked salmon to the egg mixture and toss together.  If the sauce is too thick, use a little of the reserved pasta cooking water to loosen it.

• 6.

  Serve immediately, adding a little extra cheese if you like and garnishing with herbs.