Salmon carbonara

Korshags’ twist on carbonara with egg yolk and Parmesan – but using cold-smoked salmon instead of smoky bacon.

1. Cook the pasta in salted water until al dente. Drain, reserving about 200ml of the pasta water. 
2. Finely chop the garlic and gently fry it in the olive oil over low heat in a large frying pan for a couple of minutes. 
3. Whisk together the egg yolks, Parmesan, and 50ml of the reserved pasta water. 
4. Cut the salmon into small pieces. 
5. Add the cooked pasta to the pan with the garlic oil. Over the lowest heat, quickly stir in the egg mixture. Gradually add more reserved pasta water, a little at a time, until the sauce reaches a creamy consistency. Remove from the heat, stir in the salmon, and season with salt and plenty of black pepper. 
6. Top with chives and extra Parmesan before serving.