Huon Spaghetti Salmonara

Chef Massimo Mele has had fun putting a Huon Salmon twist on his Italian heritage with this dish and we think you’ll enjoy what he’s come up with – we did!

Preparation:: 5 Minutes
Cooking:: 30 Minutes
Serves:: 4

Ingredients

2 140g Huon Salmon Portions
400g Dry Spaghetti
2 Garlic Cloves, finely chopped
4 Egg Yolks
100ml Creme Fraiche
100g Freshly grated parmesan, plus extra to serve
2tbsp Chopped flat-leaf parsley leaves
225g Shaved zucchini
20g Butter
Salt
Pepper
Lemon Zest

Method

1

Put your large pot of water onto the stovetop and set to boil.
2

Meanwhile, season the salmon on the flesh side and then bake in an extremely hot oven for 5 minutes.
3

Cook pasta in the boiling salted water according to the packet instructions.
4

Heat butter in a fry pan, add zucchini and cook for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then add salmon. Cook for about 2 minutes then set aside
5

Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork.
Drain pasta, then return to pan. Quickly add egg and salmon mixtures and parsley.
Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce add 2 or 3 tablespoons of the pasta water, this will help thicken the pasta.
6

Serve immediately with extra parmesan and cracked black pepper on top.