fusion

Curry Leaf Carbonara with Smoked Salmon and Peas

Name: Curry Leaf Carbonara with Smoked Salmon and Peas
Yield: 1 serving
Cuisine: fusion
Ingredients: 79 g spaghetti (dry); 84 g smoked salmon; 0.93 g large egg; 26 g Parmesan cheese, finely grated; 103 g frozen peas; 4 g fresh curry leaves; 7 g olive oil; 0.93 g black pepper; 2 g kosher salt

This dish pairs smoked salmon with frozen peas, fresh curry leaves and spaghetti. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

39 g Protein

75 g Carbohydrates

20 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

79g spaghetti (dry) 293 kcal
84g smoked salmon 98 kcal
1g large egg 1 kcal
26g Parmesan cheese, finely grated 104 kcal
103g frozen peas 83 kcal
4g fresh curry leaves 1 kcal
7g olive oil 62 kcal
1g black pepper 2 kcal
2g kosher salt 0 kcal

Cooking instructions

spaghetti (dry)
Bring a pot of salted water to a boil. Cook spaghetti until al dente; reserve 80 ml pasta water and drain.
large eggParmesan cheeseblack pepper
In a bowl, whisk egg, Parmesan, and black pepper until smooth.
fresh curry leavesolive oil
Heat olive oil in a skillet over medium. Add curry leaves and cook 30-45 seconds until fragrant.
frozen peas
Add peas and 2 tbsp reserved pasta water; warm through 1-2 minutes.
spaghetti (dry)large eggParmesan cheese
Off the heat, add hot spaghetti to the skillet. Pour in egg-cheese mixture and toss quickly, adding pasta water as needed for a silky sauce.
smoked salmonblack pepper
Fold in smoked salmon at the end so it stays tender. Serve immediately with extra black pepper.