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Salmon with Brussel Sprouts and Pasta in a Carbonara Sauce



For the Pasta (for 6)

4 whole eggs plus 2 yolk
4 cups 00 flour
1 tsp olive oil
corn meal for dusting

Making the Pasta

Put the flour in a large bowl or on a flat surface. Make a mound and form a hole in the center of the flour. Add the ingredients to the center of the whole. Blend the egg yolk into the flour by moving in a circular path until the flour has incorporated all the egg and a dry pasty texture is achieved. Scrape all the mixture onto a dry board. Using a dough scraper slowly start to knead the pastry. Add more flour as needed. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

Cut your ball in four equal portions and begin to roll the dough out through a pasta maker till the next to the smallest setting is achieved. Feed each sheet through a spaghetti cutting attachment made for your pasta machine. You can also, dust the dough after rolling out with flour, roll it into a cigar cylinder and cut with a sharp knife into ribbons about 1/4 inch width. Fluff the pasta out and let dry on paper towels.

Cook the pasta for 3 minutes in boiling water. Remove from the water.

For the Brussel Sprouts

Par boil in salted water for 5 minutes. Refresh under cold water to keep the color. Sauté lightly in olive oil before assembling the dish.

For the Salmon

Cut the salmon into small slices. Sauté the bacon till crispy. Discard all but a tablespoon of bacon fat. Cook the salmon in the bacon fat till just pink. Set the salmon on a paper towel till ready to use..

For the Sauce

8 ounces bacon cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large egg yolks
3/4 cup grated Parmesan cheese
1/2 cup heavy cream

Whisk ingredients together.

To assemble the dish

Add to hot pasta with a tablespoon of water pasta to the cooked pasta. The hot pasta will cook the egg yolks. Add the bacon, brussel sprouts sauté bacon and garnish with parsley. Top with the sautéed salmon.

Other dishes with Brussel Sprouts

Brussel Sprouts with Bacon, Mache and Mustard Sauce

Seared Salmon with Brussel Sprouts, Crispy Bacon and Mustard Sauce

Brussel Sprouts with Avocado, Mixed Greens and Mustard Vinaigrette

Wine Pairing:

Chardonnay, Dolcetto, Pinot Noir

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