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
Scale
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.
