Smoked salmon carbonara with fried egg and asparagus recipe is a real mid-week winner – ideal if you’re in a hurry and just want to get dinner on the table. This tasty meal combines smoked salmon, eggs, asparagus and pasta to create a filling dish that’s ready in only 15 minutes – serve with crusty garlic bread on the side. This recipe serves 2 people and is such a creamy, delicious choice for any day of the week. This recipe uses smoked salmon but you can use salmon fillet instead of a subtle flavour. Serve a portion of this pasta with a side salad if you’re trying to be healthy. Dust with Parmesan or grated Cheddar cheese before serving.
- 3 eggs
- 100ml cream
- 2tbsp white wine
- 225g spaghetti
- 75g halved asparagus tips
- 75g smoked salmon
- 25g Parmesan cheese
Whisk together 1 egg, 100ml cream and 2tbsp white wine with plenty of ground black pepper.
Fill a frying pan with water and bring to the boil. Reduce the heat to a gentle simmer. Gently crack in 2 eggs and poach for 3 mins. Remove from the heat.
Meanwhile, cook 225g spaghetti in a large pan of boiling salted water according to the packet instructions. Add 75g halved asparagus tips for the last 3-4 minutes, then drain and return to the pan.
Add the egg mixture to the pasta with 75g smoked salmon strips and 25g grated Parmesan. Mix well, then divide between 2 plates.
Gently remove the eggs from the water and place on top of the pasta. Sprinkle with Parmesan, season with more black pepper, then serve.
Top tip for making Smoked salmon carbonara with fried egg and asparagus
For a vegetarian version, leave the bacon out. Check the instructions for cooking the spaghetti as some quick-cook varieties are done in just 3-5 minutes