Smoked Salmon Carbonara
A comforting and indulgent twist on classic carbonara featuring silky smoked salmon, creamy sauce, and spaghetti that’s ready in just 30 minutes.
Ingredients
Pasta Ingredients
- 400 g Spaghetti Traditional, but fettuccine or penne works beautifully too.
- 200 g Smoked Salmon Look for thin slices; substitute with cooked chicken or tofu for a non-seafood version.
- 1 cup Heavy Cream Provides richness; can opt for half-and-half for a lighter version.
- 2 large Eggs Using egg yolks only gives an even richer sauce.
- 100 g Parmesan Cheese Freshly grated; can substitute with Pecorino Romano.
- 2 cloves Garlic Minced for a depth of flavor.
- to taste Black Pepper Freshly cracked is best.
- to taste Salt Be cautious with this, as the salmon and cheese are quite salty already.
- optional Fresh Dill For garnish; can use chives as a substitute.
Instructions
Cooking
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain and set aside.
- Prepare the Sauce: While the pasta is cooking, whisk together the heavy cream, eggs, and half of the grated Parmesan cheese in a bowl. Season with black pepper and a pinch of salt.
- Sauté the Garlic: In a large skillet over medium heat, add a splash of olive oil. Toss in the minced garlic, and let it soften for about 1–2 minutes until fragrant, making sure not to let it brown.
- Combine Pasta and Salmon: Reduce the heat to low. Add the drained spaghetti directly into the skillet, tossing gently in the garlic oil. Fold in the smoked salmon ribbons.
- Add the Cream Mixture: Pour your creamy egg mixture over the pasta, stirring quickly to combine while removing the skillet from direct heat.
- Adjust Consistency: If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired creaminess.
- Finishing Touches: Off the heat, sprinkle the remaining Parmesan cheese and toss again. Garnish with fresh dill and add extra black pepper.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or reserved pasta water.