A fishy take on a Roman staple, a great and tasty alternative for non-meat eaters
Cut the salmon into small cubes add to an oiled pan on a medium heat in an oiled pan. Season with salt and cook until slightly browned. Once done, set aside and turn the pan’s heat down to low. Cook the pasta and save 1 cup of pasta water
Grate the pecorino and mix with the egg yolks, aiming for a thick texture and season with pepper
Add the cooked pasta to the pan that you cooked the salmon in and turn off the heat. Once the pan has cooled, add the egg mixture and mix well. Add the pasta water to thin out the egg mixture if needed. Serve topped with salmon and pepper and enjoy!