Smoked Salmon Carbonara with Crispy Pancetta, Asparagus and Spring Peas
Chef Chris Lee makes this easy, delicious and filling pasta dish using his Smoked Salmon Candy recipe so make sure you have some on hand. It freezes beautifully in small portions using a quality air chambered sealing machine. You can choose whatever pasta you like for this dish but spaghetti is the most common pasta used. Mezze Maniche or rigatoni are other traditionally used pastas for cabonara dishes.
14 oz pasta cooked al dente
3 eggs whisked
½ c pancetta or bacon diced and cooked until crispy
¼ c fresh spring dug peas (or substitute frozen sweet peas)
¼ c. asparagus tips chopped to ¼ inch pieces
2 tbsp grated parmesan cheese
6 oz smoked salmon Flaked
1 tbsp chopped Italian parsley or minced chives
Salt and fresh pepper
Slowly cook the bacon until crispy and drain. Save the fat and set aside. Bring a pot of salted water to a boil and cook the pasta until al dente or slightly firm when you bite into it. While the pasta is cooking, place the bacon fat in a sauté pan and sauté the asparagus until tender. Next add the peas and bacon and sauté for another minute. Turn the heat down to low. Once the pasta is finished cooking, add it to the sauté pan along with the salmon and turn off the heat. Wait about a minute and then add the egg mixture and cheese and stir. Season with salt and pepper and serve immediately topping the pasta with the fresh herbs.
Now that you have a taste of what Executive Chef Christopher Lee and his talented culinary team are serving here at Nushagak River Adventures Lodge, we hope that you give us a call at 1-877-876-NUSH (6874) to learn more about one of the premier Alaska salmon fishing lodges in Bristol Bay. Check out more recipes from Chef Chris plus these other great salmon recipes.