About this recipe:Here is an alternative to the traditional carbonara sauce that is great for dinner parties or a special occasion. Creamy, rich and tasty, this quick dish can be whipped up in around 10 to 15 minutes. To make it a bit healthier, I like to use low fat creme fraiche and fat free yoghurt, although this would work equally well with the full-fat varieties.
2 tablespoons fat-free natural yoghurt, or as needed
4 tablespoons mature grated cheese
300g smoked salmon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
Bring a large pot of water to the boil. Place pasta in the pot and boil for 10 minutes. Slice the onions and place in a separate pan. Fry on a low heat until soft.
Once the onions are nice and soft, add the garlic, thyme, salt and pepper. Fry for two more minutes before removing from the heat.
Once removed from the heat, pour the creme fraiche and yoghurt into the fried onions and garlic. The yoghurt allows the sauce to flow a little better, so if you feel that the carbonara is too thick, add a couple of extra spoonfuls of the yoghurt. Give this a good mix and return to a low heat for a further 3 minutes to heat through. Once heated, but not boiling, add the cheese to taste. Stir until melted.
Whilst the sauce heats, check to see that the pasta is cooked. If ready, drain the water off and return the pasta to the saucepan. Slice the salmon into strips.
Once heated through, add the smoked salmon to the carbonara sauce. Stir well into the mixture for a minute and then pour into the pasta pan. Mix the sauce and pasta well and you're ready to serve!
Make it healthier
This recipe was developed using wholewheat pasta, low fat creme fraiche and fat free natural yoghurt, but since salmon is so rich anyway, this didn't mean I had to compromise on taste. If you are looking for a lower fat treat that fills you up definitely have a go at this simple dish!