Smoked Salmon Carbonara is a luxurious twist on the classic Italian pasta dish, combining the creamy richness of carbonara with the delicate, smoky flavor of salmon. Unlike traditional carbonara that uses pancetta or guanciale, this version swaps in smoked salmon, which adds a savory, briny depth to the sauce. The combination of eggs, Parmesan, and a hint of black pepper creates a velvety, smooth sauce that beautifully coats the pasta. This dish is quick to prepare, yet feels indulgent and sophisticated, making it a perfect option for both weeknight dinners or a special occasion. The addition of fresh dill or lemon zest can brighten up the flavors, bringing a touch of freshness to balance the richness of the creaminess.
Ingredients:
- 300g (10 oz) spaghetti or fettuccine
- 200g (7 oz) smoked salmon, sliced into strips
- 2 large eggs
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60ml) heavy cream (optional, for extra creaminess)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Freshly cracked black pepper
- Salt, to taste
- Fresh dill or parsley, for garnish
- Lemon zest, for garnish (optional)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, and set the pasta aside.
- Prepare the carbonara sauce: In a medium bowl, whisk together the eggs, Parmesan, and black pepper. Set aside. If you’re using cream, you can whisk it in at this point to add extra creaminess to the sauce.
- Sauté garlic and smoked salmon: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Add the smoked salmon strips and cook for another 2 minutes, just to warm the salmon through. Be careful not to overcook the salmon as it can become tough.
- Combine pasta and sauce: Add the drained pasta to the skillet with the smoked salmon and toss gently to combine. Remove the skillet from heat, and quickly pour in the egg and Parmesan mixture. Toss vigorously, using the reserved pasta water a little at a time to adjust the consistency of the sauce, making it creamy and smooth. The residual heat from the pasta and skillet will cook the eggs and create a velvety sauce that coats the noodles.
- Serve: Divide the pasta into bowls. Garnish with freshly cracked black pepper, a sprinkle of Parmesan, fresh dill or parsley, and a touch of lemon zest for a bright, refreshing finish.
- Enjoy! Serve immediately while the pasta is warm and creamy.
