SMOKED SALMON AND UNI CARBONARA
Enjoy this new seafood take on the classic pasta carbonara! I've taken out the bacon and replaced it with delicious dry smoked salmon. The heavy cream is also gone, replaced with pieces of fresh uni (sea urchin) that all but melt into a rich, creamy sauce. The parmesan? That's out too... replaced with fresh grated lemon zest. It's a recipe stunning enough for any special occassion or dinner party.
Provided by Sharon Damante @minishar
Categories Pasta
Number Of Ingredients 12
Steps:
- Prepare the pasta per package instructions.
- Meanwhile in a heavy bottomed pan over medium heat, sauté the onion and garlic in 2 tbs of the butter until gently caramelized (3-4 minutes.) Add the white pepper and a pinch of sea salt. Next stir in the sea urchin; it will almost "melt" into the butter as you stir it in. Then add in the lemon juice and Vermouth and simmer 2-3 minutes so the alcohol cooks out.
- Drain the pasta, reserving a little of the cooking water, and add it to the pan. Break up the salmon into large chunks and add it along with the green peas to the pasta. Stir gently to incorporate the salmon and add 2 or 3 tbs of the pasta cooking water to the pan as well as the remaining 2 tbs of butter and another pinch of sea salt.; continue to simmer 2 minutes or until the sauce comes together. Taste for seasoning, adding sea salt and more pepper as desired.
- Divide the pasta among 4 plates and garnish each with some of the lemon zest. Optional: Add an edible flower to the dish as garnish.
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