This Smoked Salmon Carbonara is a fun twist on the classic! Creamy pasta meets flavorful smoked salmon, creating a dish that’s both fancy and simple.
Honestly, who wouldn’t want pasta dressed in cream and topped with yummy salmon? It’s a great way to impress friends or just enjoy a tasty dinner at home!
I love how quick this recipe is. In less time than it takes to watch your favorite show, you can whip this up and have everyone asking for seconds!
Ingredients & Substitutions
Pasta: I like using spaghetti or tagliolini for this dish, as they hold the sauce beautifully. If you’re gluten-free, try brown rice or chickpea pasta for a good texture.
Smoked Salmon: For the best flavor, go for high-quality smoked salmon. You can substitute it with smoked trout or even cooked diced chicken for a different twist!
Egg Yolks: These give the Carbonara its creamy texture. If you want a healthier swap, you can use just one whole egg or egg substitutes.
Heavy Cream: This makes the dish rich and creamy. If you’re looking for lighter options, half-and-half or even unsweetened almond milk can work in a pinch.
Parmesan Cheese: Freshly grated is always best! If you’re dairy-free, nutritional yeast can give you a cheesy flavor without the dairy.
How Do I Make Sure My Sauce is Creamy and Not Scrambled?
The key to a smooth sauce is to manage the heat and timing. When you add the egg mixture, ensure the skillet is off the heat or at least very low. The residual heat from the pasta will gently cook the eggs without scrambling them.
- Mix the egg yolks, cream, and cheese thoroughly before adding to the pasta.
- As soon as you add the egg mixture, stir continuously to coat the pasta evenly while gently cooking the sauce.
- If it seems too thick, add a splash of reserved pasta water to achieve your desired creaminess.
Trust me, the creamy texture will impress everyone!
Smoked Salmon Carbonara Recipe
Ingredients You’ll Need:
- Pasta: 12 oz (340 g) spaghetti or tagliolini
- Salmon: 5 oz (150 g) smoked salmon, roughly chopped
- Eggs: 3 large egg yolks
- Cream: 1/2 cup (120 ml) heavy cream
- Cheese: 1/2 cup (50 g) grated Parmesan cheese
- Butter: 2 tbsp unsalted butter
- Oil: 1 tbsp olive oil
- Garlic: 2 garlic cloves, finely chopped
- Seasoning: Salt and black pepper, to taste
- Garnish: Fresh parsley or chives, finely chopped
- Optional: Lemon wedges, for serving
How Much Time Will You Need?
This delightful Smoked Salmon Carbonara takes about 15 minutes to prepare and an additional 10 minutes for cooking. In just 25 minutes, you’ll have a creamy, flavorful meal that impresses!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your spaghetti or tagliolini and cook according to the package instructions until it’s al dente (cooked but still firm to the bite). Remember to save about 1 cup of the pasta water before draining it. This will help you achieve the perfect sauce later!
2. Sauté the Garlic:
In a large skillet, add the butter and olive oil over medium heat. Once it’s melted and hot, toss in the finely chopped garlic. Sauté it for about a minute until it’s fragrant but be careful not to let it brown—burnt garlic can be bitter!
3. Add the Smoked Salmon:
Now, it’s time to add the chopped smoked salmon to the skillet. Gently stir it for about 1-2 minutes until it’s warmed through. After this, remove the skillet from the heat to prevent overcooking the salmon.
4. Make the Creamy Mixture:
In a medium bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until you have a smooth mixture. Sprinkle in a pinch of salt and freshly ground black pepper for flavor.
5. Combine the Ingredients:
With the skillet off the heat, add the drained pasta to the salmon and garlic. Toss them gently to combine. Now, slowly pour in the egg mixture while stirring constantly. This will create a creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until you reach the desired consistency.
6. Finish the Dish:
Return the skillet to low heat and toss everything together for about 1 minute. You want the sauce to be silky and coat the pasta nicely. Remember to taste and adjust seasoning with extra salt and pepper if needed.
7. Serve it Up:
Plate the pasta and garnish with freshly chopped parsley or chives. If you like a little zing, add a squeeze of fresh lemon juice before serving. Enjoy your luxurious Smoked Salmon Carbonara with a smile!
Bon appétit!
Can I Use Frozen Smoked Salmon for This Recipe?
Yes, you can use frozen smoked salmon! Just make sure to thaw it in the fridge overnight or place it in a sealed bag under cold water. After thawing, roughly chop it as directed in the recipe.
Can I Make This Dish Without Cream?
Absolutely! For a lighter version, you can use half-and-half or fat-free Greek yogurt. Just mix it with the egg yolks and be cautious about adding heat, as yogurt can curdle if it gets too hot.
How Should I Store Leftovers?
Store any leftover carbonara in an airtight container in the fridge for up to 2 days. To reheat, gently warm it on the stove or in the microwave, adding a little water or cream to revive the sauce if needed.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan, you can use Pecorino Romano for a tangy flavor. Nutritional yeast is a great dairy-free alternative that provides a cheesy taste without using cheese.
