I thought this wasn't too bad.
- Carbohydrate 47.8882775 g
- Cholesterol 169.89 mg
- Fat 14.2600925 g
- Fiber 0.417012502849102 g
- Protein 44.52125 g
- Saturated Fat 5.3911785 g
- Serving Size 1 1 serving (182g)
- Sodium 254.769125 mg
- Sugar 47.4712649971509 g
- Trans Fat 1.710014625 g
- Calories 498 calories
Step-by-step
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain well; return to same pot.
- Combine cream milk, dill, onions, capers, and lemon peel in heavy small saucepan.
- Bring to boil over medium-high heat.
- Add sauce to pasta; toss to coat.
- Add salmon and toss to combine.
- Season with S&P and serve.
Traditional pasta carbonara relies on rendered cured pork and hard cheese for its richness, whereas this variation swaps heavy salt meats for cold-smoked salmon and fresh dairy. Cooking delicate pasta strands requires close monitoring because thin wheat strands transition from al dente to mushy within seconds in rapidly boiling water. Balancing preserved proteins against fresh dairy demands careful attention to salt levels throughout the cooking process.
- Salt the boiling water generously before dropping the pasta so the interior of the wheat absorbs seasoning directly.
- Slice the smoked salmon into thin ribbons rather than large chunks to ensure the cured protein distributes evenly across the fine strands.
- Simmer the whipping cream and milk mixture gently over medium-high heat until it reduces slightly, coating the back of a spoon.
- Drain the capers thoroughly before adding them to prevent excess brine from diluting the dairy sauce.
Standard whipping cream contains roughly 36 percent butterfat, providing the necessary emulsion stability when combined with milk. Lower fat dairy options curdle easily when exposed to acid from the lemon peel, requiring higher fat content for a smooth coating.
