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Jeanh
Guest
INGREDIENTS:
- 10 ounces whole grain thin spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 8 ounces smoked salmon
- 2 eggs
- 2 egg whites (about 1/4 cup)
- 1/2 cup shredded Parmesan
- Salt and pepper, to taste
INSTRUCTIONS:
- Cook spaghetti according to directions, omitting salt and fat. Before draining, reserve 2 cups of pasta water.
- In a Dutch oven over medium heat, heat olive oil and add garlic. Cook until garlic is softened, about 3 minutes. Add in salmon and cook until salmon is warmed.
- In a small bowl, whisk together eggs and egg whites.
- Remove Dutch oven from heat and add cooked spaghetti. Stir to evenly distribute salmon and garlic.
- While stirring briskly, stream in eggs until egg is no longer slimy-looking and thickens. Add in pasta water, 1/2 cup at a time, until pasta is creamy and saucy.
- Divide pasta into four bowls, divide cheese on top of the pasta.
- Taste for seasoning and add salt and pepper if necessary. Both the salmon and cheese are salty, so you might not need to add any salt.
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