Canned or Air-Fried Wild Alaska Salmon Carbonara | Alaska Seafood Marketing Institute
Creamy zucchini and salmon pasta with pecorino cheese—quick and flavorful! Perfect for a light yet satisfying meal.
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Ingredients
- 2 zucchini, trimmed and diced
- 2 tablespoons olive oil
- 12 ounces dry spaghetti
- 6 egg yolks, blended
- 2/3 cup cream (or half and half)
- 2 ounces pecorino cheese, grated (about 1 cup)
- 3/4 cup reserved pasta cooking water
- 1 can (14.75 ounce) Wild Alaska salmon or 1 pound frozen or fresh salmon fillet
- Salt
- pepper
- 2 tablespoons fresh chopped herbs (such as parsley or chives)
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