Creamy Smoked Salmon and Pea Spaghetti
Spaghetti carbonara is a classic for a reason, but it is laden with cream and, therefore, also very guilt-inducing. So I decided to halve the cream content and replace the rest with Greek yoghurt. Having done this, it seemed natural to replace the smokiness of the bacon with smoked salmon. I then decided to add some green colour with the summery addition of broad beans and green peas, my favourite veggies, and finished with a hint of lemon to lift the dish.
|150g||podded and shelled broad beans|
|150g||fresh or frozen garden peas|
|2||large free-range egg yolks|
|Zest of 1 unwaxed lemon|
|Sea salt and freshly ground black pepper|
|180g||smoked salmon (about 8 slices), sliced into short ribbons|
|A small bunch||of fresh chives, snipped|
Bring a large pan of salted water to the boil and cook the spaghetti according to the instructions on the packet. For the last 3 minutes of the cooking time add the broad beans and peas.
Meanwhile mix together the cream, yoghurt, egg yolks, Parmesan, lemon zest, salt and pepper.
Drain the cooked pasta, beans and peas, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce. Toss the pasta in the sauce, then add the smoked salmon and chives, giving it all a good mix round until it’s evenly incorporated and the salmon has cooked through. Serve piping hot.
If you like things quite lemony, add the zest of the whole lemon; otherwise, use just half.