30 mins
Pappardelle Carbonara with Pōhutukawa Hot Smoked Salmon
Serves
2
A twist on the classic carbonara. The richness & smokiness of Aoraki’s Pōhutukawa Hot Smoked Salmon is a great alternative for the pancetta or bacon that is traditionally in this dish.
Ingredients
300g Aoraki Pōhutukawa Hot Smoked Salmon
140g fresh pappardelle
100ml cream
1 x whole egg
25g finely grated parmesan cheese
50g finely diced onion
50g butter
1 teaspoon chopped parsley or other herb
Grated parmesan for garnish
Chili flakes for garnish (optional)
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Method
Step 1
Whisk together the cream and egg. Add the parmesan cheese. Set this mixture aside.
Step 2
In a pot, boil water and cook pasta until al dente. Drain and set to one side.
Step 3
Melt butter in a pot large enough to hold the pasta.
Step 4
Quickly put the diced onion in the butter and cook until soft.
Step 5
Remove from heat and add the pasta. Then add the whisked egg, cream & cheese mixture to the still warm pasta
Step 6
Stir the warm pot for approximately 2 minutes
Step 7
Add the Pōhutukawa Hot Smoked Salmon in chunks
Step 8
Serve with chopped herbs, grated parmesan and chili flakes for extra zing
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Pappardelle Carbonara with Pōhutukawa Hot Smoked Salmon
Hot Smoked
,
Serves
2
30 mins
A twist on the classic carbonara. The richness & smokiness of Aoraki’s Pōhutukawa Hot Smoked Salmon is a great alternative for the pancetta or bacon that is traditionally in this dish.
Ingredients
300g Aoraki Pōhutukawa Hot Smoked Salmon
140g fresh pappardelle
100ml cream
1 x whole egg
25g finely grated parmesan cheese
50g finely diced onion
50g butter
1 teaspoon chopped parsley or other herb
Grated parmesan for garnish
Chili flakes for garnish (optional)
Method
Step 1
Whisk together the cream and egg. Add the parmesan cheese. Set this mixture aside.
Step 2
In a pot, boil water and cook pasta until al dente. Drain and set to one side.
Step 3
Melt butter in a pot large enough to hold the pasta.
Step 4
Quickly put the diced onion in the butter and cook until soft.
Step 5
Remove from heat and add the pasta. Then add the whisked egg, cream & cheese mixture to the still warm pasta
Step 6
Stir the warm pot for approximately 2 minutes
Step 7
Add the Pōhutukawa Hot Smoked Salmon in chunks
Step 8
Serve with chopped herbs, grated parmesan and chili flakes for extra zing