Cuisine pg 2 3-21-13
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Greetings. Here is a variation of a comfort food dish. It’s sort of a grown-up macaroni and cheese prepared like pasta carbonara, but with salmon added in.
Pasta Carbonara with Salmon
4 slices thick-cut bacon ~ 1 clove garlic, minced
¼ cup dry marsala wine or dry sherry
½ pound boneless, skinless salmon fillet,
cut into 1-inch pieces ~ 2 tablespoons salt
½ pound pasta (penne or similar shape)
2 eggs 1 egg yolk ~ ¼ cup heavy cream
1 cup freshly-grated asiago, loosely packed (3 ounces)
ground black pepper
Put 4 quarts of water in a pot to boil. Meanwhile, stack bacon strips and cut into 1-inch pieces. Cook bacon in a large skillet over medium heat until browned, being careful not to burn. Add garlic and cook for 30 seconds.
Add wine to deglaze pan and cook for another 30 seconds to 1 minute. Add salmon and cook for 2 minutes. Remove pan from heat and set aside. Add salt to boiling water and stir in pasta. Return to a boil, and cook pasta according to package directions. In a small bowl, whisk together eggs and egg yolk.
When pasta is done to your taste, drain, reserving 1 cup of the pasta water. Return pasta to the pot and immediately stir the eggs into the hot pasta. Transfer pasta and eggs to the skillet with the bacon and salmon. Over medium-low heat, add cream, gently stirring until heated through, 1 – 3 minutes.
If necessary, thin sauce with reserved pasta water. Stir in asiago and black pepper.