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
Scale
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.
