If you’re craving a creamy, comforting twist on a classic pasta dish, Smoked Salmon Carbonara is about to become your new favorite. This recipe brings together silky noodles, a rich and velvety sauce, and the irresistible smokiness of salmon for a dish that tastes like elegant restaurant fare but comes together in under thirty minutes. Whether you’re serving it for a cozy weeknight dinner or impressing guests, Smoked Salmon Carbonara is guaranteed to delight everyone at the table with its harmonious blend of flavors, color, and texture.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role: from the lush cream and rich egg sauce to the deep flavor of smoked salmon, simplicity is key. Let’s break down what you need and why each part matters in crafting fantastic Smoked Salmon Carbonara.
- Spaghetti or fettuccine (12 ounces): These pasta shapes create the perfect surface for soaking up the delicious sauce, giving you a classic carbonara texture.
- Large eggs (2): The eggs bring creaminess and body to the sauce, delivering that traditional carbonara richness.
- Grated Parmesan cheese (1/2 cup): This cheese adds a lovely nuttiness and helps the sauce cling to each strand of pasta.
- Heavy cream (1/2 cup): Cream gives the dish a luxurious, velvety finish; you can swap for milk or omit for a lighter variation.
- Smoked salmon (4 ounces, sliced into strips): The star ingredient, lending a savory, smoky depth that sets this carbonara apart.
- Unsalted butter (2 tablespoons): Butter provides a rich base for sautéing garlic and enhances the overall silkiness.
- Garlic (2 cloves, minced): Just a little bit of garlic enhances every bite without overpowering the delicate flavors.
- Black pepper (1/4 teaspoon): Freshly cracked black pepper adds essential warmth and contrast to the creaminess.
- Salt (1/4 teaspoon): Just a pinch brings everything into balance; don’t overdo it, as the salmon and cheese both add saltiness.
- Chopped fresh chives or parsley (for garnish): A sprinkle of herbs brings a burst of color and a hint of freshness at the end.
- Lemon wedges (optional): A squeeze of lemon brightens each serving with a touch of acidity, perfectly complementing the rich salmon.
How to Make Smoked Salmon Carbonara
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a boil, then add your spaghetti or fettuccine. Stir occasionally to keep the noodles from sticking and cook just until al dente, following your package’s directions. Before draining, remember to scoop out about half a cup of the starchy pasta water—this is your secret weapon for a luscious sauce later.
Step 2: Whisk Together the Creamy Carbonara Base
While the pasta cooks, grab a small bowl and whisk together the eggs, grated Parmesan, heavy cream, black pepper, and salt. This mixture creates the backbone of your silky sauce, ready to transform the hot pasta in moments. Whisk until smooth to guarantee no surprise bits of egg or cheese.
Step 3: Sauté the Garlic for Aromatic Depth
In a large skillet set over medium heat, melt the unsalted butter and toss in the minced garlic. Sauté for just a minute, until fragrant but not browned—this infuses the butter with a subtle garlicky aroma that permeates the finished dish. Keep your eye on it, as garlic can burn quickly!
Step 4: Marry Pasta and Sauce Gently
Turn the heat down to low and add your drained pasta directly into the skillet with the garlicky butter. Now, slowly pour in the prepared egg mixture, tossing continuously with tongs or a fork. Work quickly but gently—this step is all about creating a velvety sauce, not scrambled eggs! Add a splash of reserved pasta water if the sauce feels too thick, and toss until each strand is beautifully coated.
Step 5: Fold in the Smoked Salmon
Finally, sprinkle in the smoked salmon strips and fold them through the steaming pasta. The gentle heat will just warm the salmon without cooking it further, preserving its delicate texture and smoky flavor. Remove the skillet from the heat immediately to avoid turning the salmon tough or dry.
How to Serve Smoked Salmon Carbonara
Garnishes
Bursting with creaminess and smoky aroma, Smoked Salmon Carbonara really comes alive with the right finishing touches. Scatter fresh chives or parsley over each serving for a hit of green and freshness. For an extra layer of brightness, add a squeeze from a lemon wedge just before digging in—the citrus lifts all the rich flavors beautifully.
Side Dishes
This dish pairs wonderfully with crisp, peppery salads, like arugula tossed in a light vinaigrette. You can also serve it alongside garlic bread or crusty baguette to soak up every last bit of sauce. For a more luxurious experience, offer a simple side of sautéed asparagus or green beans.
Creative Ways to Present
Dress up your Smoked Salmon Carbonara by serving it in shallow pasta bowls, twirling noodles high for an elegant touch. Try topping each plate with extra salmon ribbons, a few twists of cracked pepper, or a dollop of crème fraîche for a restaurant-worthy presentation. If you’re hosting a brunch, consider dividing the pasta among petite ramekins for individual servings—a delightful surprise for guests!
Make Ahead and Storage
Storing Leftovers
Leftover Smoked Salmon Carbonara can be stored in an airtight container in the refrigerator for up to two days. The sauce may thicken as it chills, but the flavors will continue to meld and deepen, creating a lovely next-day meal.
Freezing
While you can technically freeze this dish, the sauce tends to lose some of its silky texture when thawed and reheated. If you must freeze, do so in a well-sealed container for up to one month, and be sure to thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, place your portion in a nonstick skillet over low heat. Add a splash of milk or cream to restore moisture, tossing gently to avoid breaking the sauce. Avoid microwaving if possible, as quick blasts of heat may scramble the eggs or make the salmon tough.
FAQs
Can I use another type Main Course
Absolutely! While traditional shapes work perfectly for Smoked Salmon Carbonara, feel free to swap in linguine, bucatini, or even short shapes like penne if that’s what you have on hand. The sauce pairs well with a variety of noodles.
Is it safe to eat raw eggs in carbonara?
In this recipe, the hot pasta gently cooks the eggs as you toss the sauce, resulting in a safe and creamy texture. For extra peace of mind, you can use pasteurized eggs if preferred.
Can I make this dish lighter?
Definitely! For a lighter Smoked Salmon Carbonara, use whole milk instead of cream, or omit it entirely for a more classic texture. You could also opt for reduced-fat Parmesan to trim a few calories while keeping that signature flavor.
What kind of smoked salmon works best?
Either cold-smoked or hot-smoked salmon will work, but cold-smoked is more delicate with a silky texture, while hot-smoked adds a robust, flaky character. Choose whichever appeals most to your taste buds!
How can I make this dish gluten free?
Simply substitute your favorite gluten-free pasta for the regular noodles. The creamy sauce and smoky salmon will taste every bit as delicious, ensuring everyone can enjoy Smoked Salmon Carbonara.
Final Thoughts
If you’re looking to impress—or just treat yourself to something amazing—give Smoked Salmon Carbonara a try. It’s simple, spectacular, and such a fun twist on a classic. I promise, one forkful and it’ll earn a spot in your regular dinner rotation!
Print
Smoked Salmon Carbonara Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in a luxurious twist on a classic Italian pasta dish with this Smoked Salmon Carbonara recipe. Creamy and rich with the delicate flavor of smoked salmon, this dish is sure to impress your taste buds.
Ingredients
Spaghetti or Fettuccine:
12 ounces
Eggs:
2 large
Grated Parmesan Cheese:
1/2 cup
Heavy Cream:
1/2 cup
Smoked Salmon:
4 ounces, sliced into strips
Unsalted Butter:
2 tablespoons
Garlic:
2 cloves, minced
Black Pepper:
1/4 teaspoon
Salt:
1/4 teaspoon
Chives or Parsley:
chopped for garnish
Lemon Wedges:
for serving (optional)
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve pasta water, then drain.
- Prepare the Sauce: Whisk eggs, Parmesan, cream, pepper, and salt in a bowl.
- Cook the Sauce: Sauté garlic in butter, add pasta, pour in egg mixture slowly, toss to coat without scrambling eggs. Add pasta water if needed. Fold in salmon.
- Serve: Garnish with chives or parsley, serve with lemon wedges.
Notes
- For a lighter version, use whole milk instead of heavy cream or omit it.
- Hot-smoked salmon can be used for a more intense flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 165 mg
