Smoked salmon carbonara recipe

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In a jug, whisk together the eggs, Parmesan, cream and some black pepper. Set aside.
Bring a large pot of salted water to the boil over a high heat and cook the pasta according to packet instructions.
Drain the pasta, reserving some of the cooking water. Return the pasta to the pot.
Turn the heat to very low. Add the egg mixture and 1-2 tablespoons of the reserved pasta cooking water, stirring continuously until the sauce thickens. Season to taste.
Stir in the smoked salmon, peas and lemon zest. Add extra black pepper and lemon juice, to serve.

Per Serving: 505kcals, 15.4g fat (6.1g saturated), 57.6g carbs (2.3g sugars), 33.3g protein, 3.2g fibre, 1.279g sodium

Smoked salmon carbonara