Salmon Spaghetti Carbonara

[mos]

Salmon Spaghetti Carbonara
1 lb spaghetti
4 slices bacon
4 egg yolks
1/2 cup heavy cream or evaporated milk
Salt and pepper to taste
1 tbs olive oil
1-2 cooked salmon filets, broken into pieces
2 cups frozen baby peas, thawed and drained
1/3 cup grated Parmesan cheese
Bring large pot of water to a boil and cook spaghetti as directed on package. Meanwhile, cook bacon in large skillet until crisp. Drain on paper towels and crumble.

Set aside.
In small bowl beat together egg yolks with cream. Season with salt and pepper. Set aside.
In large saucepan, heat olive oil over low heat and add peas, salmon, and cooked bacon.

Gently heat. Shake pan from time to time so the food doesn’t stick.
When spaghetti is done, drain well and add to pot with salmon. Do not stir.

Immediately pour egg mixture over hot pasta. Turn heat to medium. Using tongs, gently lift and turn the pasta, egg mixture, salmon, peas, and bacon.

Egg will cook on contact with hot pasta. Sprinkle with the cheese and toss gently. Serve immediately.

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