Hot Smoked Salmon Carbonara
Bring a large pan of salted water to the boil and cook the pasta until tender but retaining a bite. Retain some of the cooking water for adding to the sauce.
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Whisk
- Stove
- Serving bowl
Ingredients
- 500 g rigatoni pasta
- 100 g Freshly grated Parmesan Cheese
- 25 ml double cream
- Small bunch of fresh parsley chopped (Flat or curly)
- 3 large eggs
- 400 g hot smoked Scottish salmon
- Salt
- freshly ground black pepper
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