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

6 eggs

Directions

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!

Serves 6.