Eva's Wild Smoked Salmon Carbonara

A delightful twist on an Italian classic switching bacon for smoked salmon

Serving size: 3

INGREDIENTS

• 6 ounces spaghetti, dry weight
• 4 ounces smoked salmon, Eva's Wild
• 2 ounces onion, finely chopped
• 2 ounces butter
• 4 ounces peas, frozen
• 2 ounces Romano cheese
• 2 each egg yolk, whole
• 1 teaspoon kosher salt
• 1 tablespoon black pepper

DIRECTIONS

1. In a large pasta pot bring salted water to a boil.
2. In a 12" saute pan melt butter on medium high heat. Add onions to saute' pan and cook on medium high heat until caramelized. Stir occasionally. Add garlic and cook for one minute. Add peas and salmon and cook for 3-4 minutes.
3. In a small bowl whip cheese and egg yolk together. Set aside.
4. When the pasta is cook to al dente transfer to the saute' pan with peas and salmon.
5. Add 1/2 cup of the water from the boiled pasta and toss until combined well.
6. Let pasta cool slightly. Add the egg yolk and cheese mixture to the pasta. Toss until all ingredients are combined and a rich silky sauce is coating the pasta.
7. Season with salt and pepper.
8. Serve while hot.