If you’re looking to elevate your pasta nights with something incredibly delicious yet surprisingly simple, this Smoked Salmon Carbonara Recipe is an absolute gem. It takes the classic creaminess of carbonara and introduces the smoky, delicate flavor of cold-smoked salmon for a combo that feels luxurious but comes together in no time. Perfectly silky pasta cloaked in a luscious sauce with little bursts of savory salmon—a dish that’s sure to become a favorite in your recipe rotation.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to build layers of flavor, texture, and color in your Smoked Salmon Carbonara Recipe. Each component plays its part, whether it’s the richness of the egg yolks, the umami-packed Parmesan cheese, or the fresh brightness of parsley.
- 8 oz spaghetti: The classic pasta shape for carbonara that holds the creamy sauce beautifully.
- 4 oz cold-smoked salmon: Adds that irresistible smoky flavor and delicate texture without overpowering the dish.
- 3 large egg yolks: They create the silky, creamy foundation of the sauce.
- 1/2 cup freshly grated Parmesan cheese: For rich, salty depth and a touch of nuttiness.
- 1 tablespoon olive oil or unsalted butter: Adds richness and carries the garlic flavor perfectly.
- 1 clove garlic, minced: Brings a subtle punch of aromatic savoriness that wakes up the palate.
- Salt, to taste: Enhances all the flavors harmoniously.
- Freshly cracked black pepper, to taste: Adds gentle heat and complexity.
- 1 tablespoon chopped fresh parsley (optional): Brightens and adds a lovely color contrast to the plate.
How to Make Smoked Salmon Carbonara Recipe
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil, then cook the spaghetti until it is just al dente, according to the package instructions. Reserving about a cup of the starchy pasta water before draining is key—it will help us shape that silky carbonara sauce perfectly.
Step 2: Prepare the Egg and Cheese Mixture
While the pasta cooks, whisk together the egg yolks and freshly grated Parmesan in a medium bowl until smooth. This blend is the heart of the sauce, offering that rich creaminess without any cream involved.
Step 3: Sauté the Garlic
In a large skillet over medium heat, warm the olive oil or butter. Add the minced garlic and sauté for 1 to 2 minutes until it becomes fragrant and golden, infusing the fat with gentle savory notes. Be careful not to let it brown too much to avoid bitterness.
Step 4: Combine Pasta and Sauce Off Heat
Add the drained spaghetti directly into the skillet with garlic. Turn off the heat so the pasta is warm but not scorching. Immediately pour in the egg and cheese mixture and toss quickly to coat every strand evenly. This technique prevents the eggs from scrambling, turning the sauce luxuriously smooth.
Step 5: Adjust the Sauce Consistency
Add reserved pasta water a little at a time, stirring gently until the sauce reaches an irresistibly silky and creamy texture. The starchy water helps bind everything together without thinning out the flavor.
Step 6: Fold in the Smoked Salmon
Gently fold the cold-smoked salmon strips into the pasta, allowing the residual heat to warm them just enough without cooking through. This keeps the salmon tender and highlights its smoky character beautifully.
Step 7: Season to Taste
Finish by seasoning with salt and freshly cracked black pepper to your liking. This final step amps up the overall flavor profile, balancing the creamy, smoky, and savory elements harmoniously.
Step 8: Serve Immediately
Plate the carbonara straight away to enjoy its luxurious texture and freshness. Sprinkle with optional chopped parsley and extra Parmesan if you like, adding a fresh visual pop and herbaceous lift.
How to Serve Smoked Salmon Carbonara Recipe
Garnishes
A sprinkle of chopped fresh parsley not only brightens the plate but cuts through the richness with a subtle herbaceous note. You could also add a few twists of cracked black pepper or a dusting of extra Parmesan for that finishing touch.
Side Dishes
This carbonara pairs beautifully with a crisp green salad dressed in lemon vinaigrette to provide a fresh counterpoint. Garlic bread or a warm baguette also rounds out the meal perfectly by soaking up every last bit of that dreamy sauce.
Creative Ways to Present
For a more elegant presentation, twirl the pasta into neat nests on each plate. Add delicate smoked salmon slices on top or rolled in ribbons for a restaurant-style flair. Serving in shallow bowls makes it feel cozy and inviting for intimate dinners.
Make Ahead and Storage
Storing Leftovers
Store any leftover Smoked Salmon Carbonara Recipe in an airtight container in the refrigerator for up to two days. Keep in mind that the texture is best enjoyed fresh, but proper storage helps avoid wasting this delicious dish.
Freezing
Freezing is not recommended for this carbonara because the creamy sauce and smoked salmon tend to separate and lose their delicate texture when thawed.
Reheating
When reheating leftovers, do so gently on the stove over low heat with a splash of water or broth to help revive the silky sauce. Avoid microwaving if possible, as it can cause the eggs to scramble and the salmon to toughen.
FAQs
Can I use fresh salmon instead of smoked salmon?
Fresh salmon can be used but will create a different flavor profile and texture. The smoky, cured notes from cold-smoked salmon are central to this recipe, so fresh salmon will lose that unique character.
Is it safe to eat carbonara with raw egg yolks?
Using fresh, high-quality eggs is important for safety. The residual heat from the pasta gently cooks the egg yolks, creating a safe, creamy sauce. If you have concerns, you can use pasteurized eggs.
Can I substitute Parmesan cheese with another cheese?
Pecorino Romano is a popular alternative that adds a sharper, saltier edge, which works well in carbonara. Avoid softer cheeses, as they won’t melt into the sauce properly.
How can I make the sauce more creamy?
Adding reserved pasta water gradually while tossing helps create that silky creaminess. Also, make sure to mix the egg mixture off the direct heat to avoid scrambling.
What kind of pasta is best for this recipe?
Traditional spaghetti is ideal for its shape and texture, allowing the sauce to coat it evenly. However, you can experiment with linguine or fettuccine for a similar effect.
Final Thoughts
This Smoked Salmon Carbonara Recipe is a dream come true for anyone who loves rich, flavorful pasta with a twist. It’s simple enough for weeknight dinners but special enough to impress guests without stress. I can’t wait for you to try it and fall in love with the luxurious balance of smoky salmon and velvety sauce as much as I have.
Print
Smoked Salmon Carbonara Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Smoked Salmon Carbonara is a luxurious twist on the classic Italian pasta dish, combining silky egg yolk and Parmesan cream sauce with delicate cold-smoked salmon. Ready in just 25 minutes, it’s an elegant and satisfying meal perfect for a quick weeknight dinner or a special occasion.
Ingredients
Paste and Sauce
- 8 oz spaghetti
- 3 large egg yolks
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil or unsalted butter
- 1 clove garlic, minced
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional)
Protein
- 4 oz cold-smoked salmon, sliced into strips
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks and freshly grated Parmesan cheese until smooth. Set aside to use later.
- Sauté Garlic: Heat olive oil or unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Combine Pasta and Sauce: Add the drained pasta to the skillet, then turn off the heat immediately. Pour in the egg and Parmesan mixture, tossing quickly and continuously to evenly coat the pasta and prevent the eggs from scrambling.
- Create Creamy Sauce: Add reserved pasta water a little at a time as needed while tossing, to form a smooth, silky sauce that clings to the noodles.
- Add Smoked Salmon: Gently fold the sliced cold-smoked salmon into the pasta, allowing the residual heat to warm the salmon without cooking it through.
- Season: Taste the pasta and season with salt and freshly cracked black pepper as desired.
- Serve: Serve the smoked salmon carbonara immediately. Optionally garnish with chopped fresh parsley and extra grated Parmesan for added flavor and visual appeal.
Notes
- Be sure to toss the pasta off the heat when adding the egg mixture to avoid scrambling the eggs.
- Using cold-smoked salmon avoids the fish being overcooked while warming through in the pasta.
- Reserve pasta water is essential to adjust the sauce consistency to creamy perfection.
- Freshly grated Parmesan cheese melts more smoothly than pre-grated varieties for the sauce.
- For a richer flavor, you can substitute olive oil with unsalted butter or use a combination of both.
