Tagliatelle Crème Fraîche & Smoked Salmon Carbonara
Leave late work, rush to pick the kids up at practice, arrive home, they take a shower and get started with homework, you need to get dinner on the table fast. Everyone is hungry. It’s the dead of winter and the refrigerator is lacking fresh vegetables, and you’re family eats gluten free.
Here is a real simple pasta dish that you can pull together in a snap!
TAGLIATELLE WITH CRÈME FRAÎCHE CARBONARA, SMOKED SALMON & PEAS
- ½ cup of crème fraîche
- 2 egg yolks
- 2 tbsp. of extra virgin olive oil or melted butter
- 4 oz. smoked salmon, cut in small pieces
- 1 cup frozen peas
- 1 box jovial organic gluten free egg tagliatelle
- 1 cup grated cheese, optional
- In a large serving bowl, whisk together crème fraîche, eggs and oil or butter.
- Toss in salmon. Add salt and pepper to taste.
- Cook tagliatelle according to pasta instructions for 11-12 minutes, adding the frozen peas to the pot after the pasta has cooked for 5 minutes.
- Right before draining the pasta, remove 1/4 cup of the boiling cooking water from the pot and whisk into the serving bowl.
- Drain pasta quickly and stir right into the carbonara sauce. The heat from the cooking water and the hot pasta will gently cook the eggs without scrambling.
- Top with grated cheese and serve.
Notes: If you want to substitute guanciale, pancetta or bacon for the salmon, fry in a large skillet with the olive oil for a few minutes until browned. Drain the pasta, but reserve and add 1/4 cup boiling cooking water to the eggs. Toss the pasta in the skillet until the oil is absorbed, then add the hot pasta to the serving bowl as instructed above.
Have you ever made homemade crème fraîche? It’s fun to watch the magic of souring!
HOMEMADE CRÈME FRAÎCHE
- 1 pint (16oz.) heavy cream
- 2 tbsp. buttermilk
Combine cream and buttermilk in a bowl, cover and let stand at room temperature for at least 10 hours until the cream thickens. If your kitchen is cold, it may take longer, just keep checking for thickening. Once the cream is thick, store in a sealed glass container in the refrigerator for up to 2 weeks. New batches can be made with your new crème fraîche, which is now your starter, if you keep making it frequently. To use your crème fraîche for new batches, add 2 tablespoons to the heavy cream instead of the buttermilk and proceed in the same manner.