If you’re craving a dish that marries the smoky richness of salmon with the luscious creaminess of a classic carbonara, you’re going to fall head over heels for this Smoked Salmon Carbonara Recipe. It transforms familiar ingredients into a vibrant, comforting pasta that feels indulgent yet surprisingly light. Perfect for a cozy night in or impressing friends with a twist on an Italian favorite, this recipe delivers a delightful balance of flavors and textures that keep you coming back for more.
Ingredients You’ll Need
The beauty of this Smoked Salmon Carbonara Recipe lies in its simplicity. Each ingredient plays a vital role, from the silky pasta that carries the sauce to the smoked salmon that injects a sophisticated smoky note. Together they create an elegant meal without overwhelming your grocery list.
- 8 oz fettuccine pasta: Choose a pasta that holds sauce well; fettuccine’s flat ribbons are perfect for this creamy dish.
- 4 oz high-quality smoked salmon, chopped: Opt for fresh, smooth smoked salmon to add smoky flavor and silky texture.
- 2 large eggs: These enrich the sauce and help create its signature creamy consistency.
- 1 cup heavy cream: Adds luscious richness, making the sauce velvety without heaviness.
- 1/2 cup freshly grated Parmesan cheese: For that sharp, nutty flavor that balances the cream and saltiness perfectly.
- 1/2 tsp freshly cracked black pepper: Provides a subtle kick and depth to the sauce.
- 2 tbsp chives or parsley, chopped: Fresh herbs brighten the dish and add a pop of vibrant green color.
How to Make Smoked Salmon Carbonara Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water; the salt enhances the pasta’s flavor right from the start. Add the fettuccine and cook according to package instructions until al dente, usually around 8 to 10 minutes. Don’t forget to reserve a cup of pasta water before draining—it’s magic for adjusting your sauce consistency later.
Step 2: Prepare the Sauce
In a medium bowl, whisk together the eggs and heavy cream until the mixture is smooth and velvety. This forms the creamy base of your sauce. Next, stir in the freshly grated Parmesan cheese along with the cracked black pepper. This blend of ingredients is key to that rich, silky texture that makes this Smoked Salmon Carbonara Recipe so irresistible.
Step 3: Combine Ingredients
Return the drained pasta to the pot and set it over low heat—this gentle warmth helps the sauce to thicken beautifully without scrambling the eggs. Fold in the chopped smoked salmon carefully to distribute those smoky bites evenly. Slowly pour in the egg and cream mixture while tossing the pasta continuously; this slow incorporation is what makes the sauce creamy and luscious. If it feels too thick, gradually add some reserved pasta water to reach the perfect saucy consistency.
Step 4: Serve
Once your pasta is coated in that silky sauce, remove it from the heat. Plate it up and garnish generously with extra Parmesan cheese and those fresh chopped herbs you prepared. Serve immediately while warm so every bite is a comforting delight.
How to Serve Smoked Salmon Carbonara Recipe
Garnishes
Adding fresh herbs like chives or parsley not only elevates the appearance but also adds a fresh contrast to the creamy sauce and smoky salmon. A sprinkle of extra Parmesan right on top gives you another layer of cheesy goodness with every forkful.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed lightly in lemon vinaigrette to cut through the richness. Alternatively, some roasted asparagus or grilled vegetables add texture and color to your plate, making your meal feel balanced and vibrant.
Creative Ways to Present
For a special occasion, serve the Smoked Salmon Carbonara Recipe in shallow bowls, drizzling a little olive oil and topping with edible flowers or microgreens for an elegant touch. You can also twist things by adding a poached egg on top for extra indulgence that bursts golden yolk with every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Smoked Salmon Carbonara Recipe can be stored in an airtight container in the refrigerator for up to two days. Since the sauce has eggs and cream, it’s best enjoyed fresh but a cold portion still tastes lovely in a pinch.
Freezing
This dish is not ideal for freezing because the cream-based sauce can separate when thawed. For best results, prepare only as much as you plan to eat within a couple of days to enjoy it at its creamy best.
Reheating
Reheat leftovers gently on the stovetop over low heat while stirring frequently. Adding a splash of milk or reserved pasta water can help revive the sauce to its original silky texture. Avoid microwaving at high heat to prevent the eggs from scrambling.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is recommended for its shape and texture, you can use spaghetti, linguine, or even pappardelle. Just make sure to cook it al dente for the best bite.
Is smoked salmon cooked in this dish?
No, smoked salmon is typically ready to eat as is. When gently warmed with the pasta, it softens without losing its smoky flavor or delicate texture.
Can I substitute heavy cream with something lighter?
You can try using half-and-half or whole milk for a lighter sauce, but keep in mind the sauce may be less rich and creamy. Adjusting the amount of pasta water can help maintain the right consistency.
What if I don’t want to use raw eggs in the sauce?
The eggs in this recipe are gently cooked by the warmth of the pasta, forming the creamy sauce typical in carbonara. If you prefer not to use raw eggs, consider making a cream-based sauce without eggs, but the texture will differ.
Can I make this Smoked Salmon Carbonara Recipe vegan or dairy-free?
For a vegan or dairy-free version, you’d need to replace the eggs, cream, and cheese with plant-based alternatives such as cashew cream, nutritional yeast, and tofu-based egg substitutes. It’s a different but still delicious take on the original dish.
Final Thoughts
This Smoked Salmon Carbonara Recipe proves that a simple combination of fresh, quality ingredients can transform an everyday meal into something truly special. Whether you’re a longtime carbonara fan looking for a new twist or a seafood lover wanting to try it in pasta form, this dish welcomes you with open arms and plates. Give it a try and watch it become one of your go-to favorites for effortless, impressive dinners.
Print
Smoked Salmon Carbonara Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Smoked Salmon Carbonara is a creamy, luxurious twist on the classic Italian pasta dish. Featuring tender fettuccine tossed with smoky, high-quality smoked salmon and a rich sauce made from eggs, heavy cream, and Parmesan cheese, this recipe delivers indulgent flavors in just 25 minutes. Garnished with fresh chives or parsley, it’s perfect for an elegant yet easy weeknight dinner.
Ingredients
Pasta
- 8 oz fettuccine pasta
Smoked Salmon Carbonara Sauce
- 4 oz high-quality smoked salmon, chopped
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp freshly cracked black pepper
- 2 tbsp chives or parsley, chopped
Instructions
- Cook the Pasta: Boil salted water in a large pot, add the fettuccine pasta, and cook until al dente, about 8-10 minutes. Before draining, reserve some pasta water to adjust the sauce consistency later.
- Prepare the Sauce: In a medium bowl, whisk together the eggs and heavy cream until smooth. Stir in freshly grated Parmesan cheese and black pepper to combine the flavors.
- Combine Ingredients: Return the drained pasta to the pot set over low heat. Gently fold in the chopped smoked salmon. Slowly pour the egg and cream mixture over the pasta while continuously tossing to create a creamy sauce. Add reserved pasta water in small increments as needed to reach your desired sauce consistency without scrambling the eggs.
- Serve: Remove the pot from heat once the sauce has coated the pasta smoothly. Garnish with extra Parmesan cheese and chopped fresh chives or parsley. Serve immediately while warm for the best flavor and texture.
Notes
- Use high-quality smoked salmon for the best flavor and texture.
- Be sure to toss the pasta continuously when adding the egg mixture to prevent the eggs from scrambling.
- Reserved pasta water is key to adjusting the sauce consistency; add gradually to avoid a runny sauce.
- This recipe is best served immediately as the sauce can thicken upon standing.
- To make it lighter, substitute half-and-half for heavy cream, though this might slightly alter the richness.
