Salmon Carbonara

1. 1
   prep · ~10 min

   Bring a large pot of salted water to a rolling boil.

   Fill a large pot with 4 liters of water. Add the pasta salt. Bring to a rolling boil over high heat.

   TIPThe pasta water should taste like the sea. This is the only chance to season the spaghetti itself.
2. 2
   prep · ~2 min

   Prepare the carbonara egg mixture.

   1.In a mixing bowl, whisk together 4 egg yolks, 2 whole eggs, and the grated parmesan cheese until smooth.

   2.Add the cracked black pepper and whisk again.

   3.Set aside at room temperature while you prepare the rest.

   TIPRoom-temperature eggs blend more smoothly into the sauce. It helps to pull them from the fridge 20 minutes ahead.
3. 3
   boil · ~10 min

   Cook the spaghetti until al dente.

   Drop the spaghetti into the boiling water. Cook according to package directions until al dente, usually 8 to 10 minutes. Reserve 1.5 cups of the starchy pasta water before draining.

   TIPScoop out the pasta water right before draining — it's liquid gold. The starch binds the sauce without adding cream.
4. 4
   fry · ~5 min

   Sear the salmon while the pasta boils.

   1.Place a large skillet over medium-high heat. Add the olive oil.

   2.Pat the salmon cubes dry with a paper towel and season with a pinch of salt.

   3.Once the oil shimmers, gently lay the salmon in a single layer. Sear for 2 minutes without moving.

   4.Flip and cook the second side for 1 to 2 minutes until just opaque. Remove the skillet from heat.

   TIPDon't crowd the pan — give each cube a little room. You want a light crust without steaming the fish.
5. 5
   mix · ~2 min

   Create the silky sauce with residual heat.

   1.Take the skillet off the heat. Make sure the pan is no longer sizzling but still warm.

   2.Add the drained hot pasta directly to the skillet with the salmon.

   3.Pour the egg-parmesan mixture over the pasta, then immediately start tossing with tongs.

   4.Add a splash of reserved pasta water (about 1/4 cup) and toss vigorously until the sauce turns glossy and coats every strand.

   TIPThe pan must be off the heat before you add the eggs. Residual warmth turns it into a creamy sauce — direct heat makes scrambled eggs.
6. 6
   assemble · ~1 min

   Adjust consistency and plate the carbonara.

   1.Continue adding splashes of pasta water — a little at a time — tossing until the sauce is loose enough to slide but still clings to the pasta.

   2.Taste and adjust with more black pepper if desired.

   3.Divide among four warm plates or bowls, ensuring each gets a fair share of salmon.

   TIPWarm the plates in a low oven or by running hot water over them. Cold plates chill the sauce and ruin the creaminess.
7. 7
   garnish

   Garnish with fresh parsley and a final crack of pepper. Serve immediately.

   Sprinkle each plate with chopped parsley and an extra twist of black pepper. Carbonara waits for no one — serve it right away.

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