Fettucine Salmon Carbonara RecipeIngredients 12 oz fresh salmon, uncooked1 lb Fettuccini pasta1 pint heavy cream1 tablespoon salted butter¾ cup grated Parmigiano1 tablespoon chopped parsley2 egg yolks (yellow part only)Salt and pepper to tasteDirectionsBring a pot of water to a boil and then cook the pasta until it’s al dente. Drain and reserve.In a nonstick sauté pan on medium heat place the salmon, skin side down, and season with some salt and pepper. Cover the pan and allow the salmon to cook until done. Depending on the thickness of your salmon it may take around 6-8 minutes, until it will flake off easily with a fork.Remove from heat and transfer onto a cutting board. Remove the skin of the salmon and then careful break the salmon apart into small pieces – be sure to remove any bones you may find. Set aside a small amount of salmon and parsley for garnishing the finished dish.In a small bowl, whisk the 2 egg yolks until runny.Bring a separate sauté pan to a medium heat and add the butter, melt, then the heavy cream. Once the cream begins to simmer, slowly whisk in the Parmigiano cheese.Take tablespoon of the cream sauce and slowly whisk it into the egg yolks to temper them (this avoids the eggs cooking instantly when added to the sauce, which would create a scrambled egg texture that we want to avoid), then rapidly whisk into the cream sauce in the pan. The sauce should start to thicken a bit.Stir in salmon and parsley into the cream sauce and season with salt and fresh ground pepper to taste, then reduce the heat to low and incorporate the cooked pasta.Plate the pasta and garnish on top with the remaining salmon and a sprinkle of parsley.