This ‘Carbonara style’ Catalano’s dish is a household favourite, it’s rich, creamy and simple enough to whip up anytime…
Serves 2
Cooking tip: Cook the pasta beforehand and then add into the finished sauce.
Ingredients
500gm tagliatelle pasta, cooked
500gm Tasmanian salmon trimmings
2 tbsp olive oil
2 cloves garlic, minced
1 brown onion, diced
100mL white wine
250mL double cream
1 tsp fresh dill, chopped
1 tsp lemon zest
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Methods
- Cook the pasta in a pot of salted, boiling water for the required cooking period, then strain and drizzle with a little olive oil to prevent the pasta sticking together. Set aside
- In a large frying pan heat the olive oil. Add the garlic and onion and gently cook for 4-5 minutes to soften and become translucent
- Increase the heat and add the wine. Cook for 2 minutes before adding the salmon trimmings
- Once the salmon just starts to change colour to a pink tinge, add the cream and gently fold through
- Cook for 5 minutes then add the pasta to the sauce and cook for another 3-5 minutes or until the pasta is warmed through. Add the lemon zest and dill and stir through
- Serve into a pasta bowl and season with sea salt and cracked black pepper
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