Why You’ll Love This Recipe
Smoked Salmon Carbonara offers the perfect balance of creamy richness and smoky flavor. The combination of eggs, heavy cream, and Parmesan creates a silky smooth sauce that clings to the fettuccine, while the addition of smoked salmon brings a unique twist to the traditional carbonara. Whether you’re looking to elevate a weeknight meal or impress guests with a luxurious dish, this easy-to-make recipe will deliver on both flavor and elegance.
Ingredients
- 8 oz fettuccine pasta
- 4 oz high-quality smoked salmon, chopped
- 2 large eggs
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons chives or parsley, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the pasta: Boil salted water in a large pot and add the fettuccine. Cook until al dente, about 8-10 minutes. Reserve some pasta water before draining the pasta.
- Prepare the sauce: In a medium bowl, whisk together the eggs and heavy cream until smooth. Mix in the Parmesan cheese and freshly cracked black pepper.
- Combine ingredients: Return the drained pasta to the pot over low heat. Gently fold in the smoked salmon. Slowly pour the egg mixture over the pasta while tossing continuously until creamy. Add reserved pasta water as needed to reach your desired sauce consistency.
- Serve: Remove from heat, garnish with extra Parmesan cheese and fresh herbs, and serve immediately while warm.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Variations
- Vegetarian Version: Replace the smoked salmon with sautéed mushrooms or spinach for a flavorful vegetarian alternative.
- Different Pasta: While fettuccine works beautifully, you can use spaghetti, penne, or any pasta you prefer.
- Herb Variations: Try adding fresh dill or tarragon to complement the smoked salmon, or opt for basil for a slightly different flavor.
Storage/Reheating
Smoked Salmon Carbonara is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or pasta water to restore the creamy consistency.
FAQs
1. Can I use a different type of pasta?
Yes, you can substitute fettuccine with spaghetti, penne, or any other pasta you prefer. Just adjust the cooking time based on the pasta type.
2. Is smoked salmon the only option for protein?
While smoked salmon adds a unique flavor, you can use cooked chicken, bacon, or even shrimp as an alternative protein.
3. Can I make this recipe without heavy cream?
You can replace the heavy cream with a lighter alternative like half-and-half, or for a healthier version, use whole milk or a dairy-free alternative such as coconut cream.
4. What can I do if the sauce is too thick?
If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired creamy consistency.
5. Can I make this dish ahead of time?
Carbonara is best served immediately while the sauce is creamy and fresh. If making ahead, store the sauce and pasta separately, then combine and reheat gently.
6. Can I use a different cheese besides Parmesan?
Yes, you can substitute Parmesan with Pecorino Romano or Grana Padano for a different flavor profile.
7. How do I prevent the eggs from scrambling when making the sauce?
Make sure the pasta is not too hot when you add the egg mixture, and toss continuously to gently warm the sauce rather than cook the eggs directly.
8. Can I freeze Smoked Salmon Carbonara?
While it’s best served fresh, you can freeze the pasta and sauce separately for up to 1 month. When reheating, add a bit more cream or pasta water to restore the creamy texture.
9. Can I use store-bought smoked salmon?
Yes, using store-bought smoked salmon is perfectly fine. Just ensure it’s of high quality for the best flavor.
10. Can I make this dish without eggs?
For an egg-free version, you can use a plant-based alternative like cashew cream or a vegan egg replacer to achieve a similar creamy texture.
Conclusion
Smoked Salmon Carbonara is an indulgent yet simple pasta dish that’s perfect for both weeknight meals and special occasions. The creamy sauce, complemented by the smoky salmon, creates a rich and flavorful experience that’s sure to impress. With its vibrant colors and luxurious taste, this recipe will quickly become a favorite in your culinary repertoire.
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Smoked Salmon Carbonara
- Total Time: 25 minutes
- Yield: 4 servings
Description
Smoked Salmon Carbonara combines the creamy richness of traditional carbonara with the smoky flavors of smoked salmon, creating an elegant yet easy-to-make pasta dish that’s perfect for any occasion.
Ingredients
8 oz fettuccine pasta
4 oz high-quality smoked salmon, chopped
2 large eggs
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon freshly cracked black pepper
2 tablespoons chives or parsley, chopped
Instructions
- Boil salted water in a large pot and cook the fettuccine until al dente, about 8-10 minutes. Reserve some pasta water before draining.
- In a medium bowl, whisk together eggs and heavy cream until smooth. Mix in Parmesan cheese and black pepper.
- Return drained pasta to the pot over low heat. Gently fold in smoked salmon. Slowly pour the egg mixture over the pasta while tossing continuously until creamy. Add reserved pasta water as needed to adjust sauce consistency.
- Remove from heat, garnish with extra Parmesan and fresh herbs, and serve immediately while warm.
Notes
For a vegetarian version, replace smoked salmon with sautéed mushrooms or spinach.
Other pasta options include spaghetti or penne.
For herb variations, add fresh dill or tarragon to complement the smoked salmon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg
