Smoked Salmon Carbonara

A warm bowl of pasta featuring a smoky twist on classic Italian carbonara, substituting pancetta with silky smoked salmon for a cozy and indulgent meal.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

Pasta and Sauce Base

300 g spaghetti Long pasta that holds sauce well.
100 ml heavy cream Optional for a richer sauce.
2 large eggs Room temperature for better emulsification.
50 g grated Parmesan cheese Grate fresh for better melt.
2 cloves garlic, minced Enhances flavor base.

Main Flavor

200 g smoked salmon, sliced Can use hot or cold smoked salmon.

Seasoning and Garnish

to taste salt Smoked salmon is often salty; adjust accordingly.
to taste black pepper Freshly ground recommended.
to taste fresh parsley, chopped For garnish.

Method

Cooking the Pasta

Fill a large pot with salted water and bring to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Drain, reserving about 1 cup of the pasta cooking water.

Preparing the Sauce Base

In a medium bowl, whisk together the eggs, heavy cream, and Parmesan cheese until combined and slightly frothy. Season lightly with black pepper.

Sautéing the Garlic

Heat a large pan over medium heat and add a tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 30-45 seconds.

Combining Pasta and Oil

Add the cooked spaghetti to the pan and toss to coat with the oil and garlic. If the pasta has clumped, add a splash of reserved pasta water.

Finishing the Sauce Off-Heat

Remove the pan from heat. Quickly pour in the egg, cream, and Parmesan mixture. Stir briskly with tongs or a large spoon to coat the pasta evenly, adding reserved pasta water slowly until the desired creamy consistency is achieved.

Incorporating the Salmon

Gently fold in the sliced smoked salmon, tearing larger pieces into bite-size strips. Season to taste with salt and black pepper.

Serving

Dish the carbonara into warmed bowls, garnish with fresh parsley and extra Parmesan if desired, and serve immediately.

Notes

For a traditional carbonara texture, reduce or omit cream and use pasta water to emulsify. Store leftovers in an airtight container in the fridge for up to 2 days. For reheating, add a splash of milk or reserved pasta water to loosen the sauce.