If you’re craving a cozy pasta night with a twist, Smoked Salmon Carbonara is about to become your new go-to favorite. This Italian-inspired dish beautifully blends creamy carbonara sauce with the rich, savory notes of smoked salmon, creating a plateful of pure comfort that’s both elegant and easy to pull together. Whether you’re cooking for a quiet weeknight or looking to impress dinner guests, Smoked Salmon Carbonara delivers restaurant-worthy flavor in just 25 minutes—no fancy skills required!
Ingredients You’ll Need
This recipe keeps things delightfully simple, letting each ingredient shine. Every component brings something special to the table, from silkiness and tang to a pop of freshness. Here’s what you’ll need for your Smoked Salmon Carbonara:
- Spaghetti or linguine (12 oz): Choose your favorite long pasta for the perfect base and texture—al dente is key for the sauce to cling!
- Large eggs (2): These are essential for achieving that luxurious, creamy carbonara sauce without a hint of heaviness.
- Grated Parmesan cheese (1/2 cup): Adds a salty, nutty backbone and boosts the creaminess.
- Heavy cream (1/4 cup): Just a splash lends extra velvetiness and helps the sauce coat every strand of pasta.
- Black pepper (1/2 teaspoon): Freshly cracked pepper brings a gentle heat and classic carbonara warmth.
- Olive oil (1 tablespoon): Gives flavor and prevents the garlic from sticking as it sautés.
- Garlic, minced (2 cloves): Provides an aromatic, savory depth that complements the salmon beautifully.
- Smoked salmon, sliced (4 oz): The star of the show—choose high-quality smoked salmon for the best flavor and a silky texture.
- Fresh parsley, chopped (2 tablespoons): Lifts the whole dish with brightness and color at the end.
- Lemon wedges, for serving: A squeeze of lemon right before eating makes the flavors pop and balances the richness.
How to Make Smoked Salmon Carbonara
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a rolling boil—this is the first step to great pasta! Add your spaghetti or linguine and cook until perfectly al dente, according to the package instructions. Before draining, scoop out half a cup of the starchy pasta water; this little trick helps you adjust the sauce later for that luscious, glossy finish.
Step 2: Prepare the Creamy Sauce
While the pasta cooks, grab a medium bowl and whisk together the eggs, grated Parmesan, heavy cream, and black pepper. Whisk until the mixture is smooth and creamy—this forms the base of your carbonara sauce. The eggs and cheese will create a rich, silky texture once combined with the hot pasta.
Step 3: Sauté the Garlic
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for just about a minute—don’t let it brown! You want the garlic to turn fragrant, infusing the oil with its mellow savoriness, which will subtly perfume the entire dish.
Step 4: Combine Pasta and Sauce
Once your pasta is drained (but still hot), add it straight to the skillet with the garlic. Toss everything together so the pasta gets a light coating of garlicky oil. Now, remove the skillet from the heat entirely. Quickly pour in the egg mixture, tossing or stirring the pasta vigorously so the sauce thickens into a creamy blanket. If it seems too thick, add a splash of the reserved pasta water until it’s just right.
Step 5: Add Smoked Salmon and Parsley
Fold in the sliced smoked salmon and scatter the chopped fresh parsley throughout. The heat from the pasta will gently warm the salmon without overcooking it, preserving its silky texture and smoky flavor. Give everything one last gentle toss, and you’re ready to plate up!
How to Serve Smoked Salmon Carbonara
Garnishes
A final flourish of extra Parmesan and more chopped parsley is always welcome. For a bright, tangy finish, offer lemon wedges on the side—just a squeeze over the top right before eating makes those rich flavors sing. If you’re feeling fancy, a grind of fresh black pepper adds a little visual drama and spice.
Side Dishes
Smoked Salmon Carbonara pairs wonderfully with a crisp green salad dressed in a simple vinaigrette, which refreshes the palate. For something heartier, serve alongside roasted asparagus or tender green beans. A basket of warm, crusty bread is perfect for mopping up any leftover sauce—trust me, you won’t want to waste a drop!
Creative Ways to Present
For a special occasion, try twirling individual nests of pasta onto plates and topping each with a rosette of smoked salmon. Or, serve in a large family-style bowl, letting everyone help themselves. Garnish with delicate lemon zest strips or microgreens for a modern, restaurant-style touch that brings out the vibrant colors of the dish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Smoked Salmon Carbonara, transfer leftovers to an airtight container and refrigerate promptly. It will keep well for up to two days, though the texture is always best right after cooking. The flavors meld even more after a night in the fridge, making for a delicious lunch the next day!
Freezing
Pasta dishes with creamy sauces like this one don’t freeze especially well, as the sauce can separate upon thawing. For the best experience, enjoy your Smoked Salmon Carbonara fresh, but if you must freeze it, do so in a tightly sealed container for up to one month and expect a slightly different texture when reheated.
Reheating
To bring your carbonara back to life, reheat gently over low heat on the stovetop, adding a splash of cream or milk to loosen the sauce. Stir frequently and heat just until warmed through—avoid high heat or microwaving, which can cause the eggs to scramble or the salmon to dry out.
FAQs
Can I substitute the smoked salmon with another type Main Course
Absolutely! While smoked salmon gives this dish its signature flavor, flaked hot-smoked trout or even cooked shrimp can work beautifully if you’re looking for a different seafood twist.
Is it safe to eat the eggs in this recipe?
Yes, the residual heat from the just-cooked pasta gently cooks the eggs as you toss everything together, creating a safe and creamy sauce. If you’re concerned, you can use pasteurized eggs for extra peace of mind.
Can I make Smoked Salmon Carbonara without cream?
Traditional carbonara skips the cream, and you can too! Just leave out the heavy cream for a lighter (yet still creamy) sauce, relying on the eggs and Parmesan to work their magic.
What’s the best way to slice the smoked salmon?
Cut the smoked salmon into thin strips or bite-sized pieces, so it distributes evenly throughout the pasta. This way, you get a bit of smoky flavor in every forkful.
Can I use gluten-free pasta in this recipe?
Definitely! Gluten-free spaghetti or linguine works perfectly in Smoked Salmon Carbonara. Just keep an eye on the cooking time, as gluten-free pasta can go from al dente to overdone quickly.
Final Thoughts
I can’t wait for you to experience how effortless and satisfying Smoked Salmon Carbonara can be. It’s a true celebration of simple ingredients coming together in a way that feels just a little bit special. Give it a try—you’ll be amazed at how quickly it disappears from your table!
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Smoked Salmon Carbonara Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious twist on the classic Italian carbonara, this Smoked Salmon Carbonara combines creamy Parmesan and egg sauce with the smoky richness of salmon for a satisfying seafood pasta dish that is quick and easy to prepare.
Ingredients
Pasta
- 12 oz spaghetti or linguine
Sauce
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon black pepper
Other
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 oz smoked salmon, sliced into strips
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, and black pepper until smooth and well combined.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Combine Pasta and Garlic: Add the hot drained pasta to the skillet with the garlic and toss to coat the pasta evenly in the oil and garlic flavor.
- Create the Sauce: Remove the skillet from direct heat to avoid scrambling the eggs. Quickly stir in the egg and cheese mixture, tossing continuously to coat the pasta and create a creamy sauce. Add a splash of the reserved pasta water if needed to loosen the sauce to your desired consistency.
- Add Salmon and Parsley: Fold in the smoked salmon strips and chopped fresh parsley gently, mixing until just combined and heated through.
- Serve: Serve immediately with extra grated Parmesan cheese and lemon wedges on the side for squeezing over the pasta for a fresh citrus brightness.
Notes
- Remove the skillet from direct heat before adding the egg mixture to prevent the eggs from scrambling.
- For an extra rich and sharp flavor, substitute Pecorino Romano cheese in place of Parmesan cheese.
- Use fresh parsley for the best flavor and garnish.
- Lemon wedges enhance the dish by adding a fresh, tangy contrast to the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 145 mg
