Now that we live in the Pacific Northwest, we are quickly becoming addicted to what is referred to here as ‘salmon candy.’ It is often an alder-smoked version I buy at the farmer’s market. And I now know the difference a belly cut makes – chewier, but much higher energy content.
But the salmon I have this week is maple and pepper. It oils like bacon and definitely has a pacing quality about it. And, it is delicious.
So, I couldn’t resist making a riff on a bacon and egg pasta. But since the salmon is so rich, I used a lighter, oil- based sauce rather than cream like a carbonara. This worked incredibly well and I will make it again the next time I splurge on this salmon.
Who can resist anything topped with fried egg?!
Salmon Candy Pasta with Egg
1 lb spaghetti
1 Tbsp olive oil, divided
1/2 cup reserved pasta water
¼ cup Parmesan, freshly grated
¼ lb salmon candy
In a large pot of boiling water, cook the pasta according to package directions. Reserve 1/2 cup pasta water. Drain and return the pasta to the warm pot.
Add 1/2 Tbsp olive oil, parmesan, and salmon to the pasta.
Stir to combine, adding pasta water if more liquid is needed.
In a large skillet, heat the remaining 1/2 Tbsp olive oil. Fry the eggs until the yolk is just set. Divide the pasta among 6 plates and top each with a fried egg. Season with salt and freshly ground black pepper to taste. Enjoy!