This Smoked Salmon Carbonara is a fun twist on the classic dish! The creamy sauce, paired with tender pasta and smoky salmon, makes for a delicious meal that’s sure to please everyone.
Honestly, it’s such a treat to enjoy that smoky flavor without too much fuss. I love how quick it comes together—it’s a great choice for a weeknight dinner. Yum!
Key Ingredients & Substitutions
Spaghetti: While I enjoy traditional spaghetti, feel free to swap it with fettuccine, linguine, or even whole wheat pasta for a different texture. Gluten-free pasta also works well here!
Eggs: Fresh, large eggs give the best richness and creaminess for the sauce. If you’re avoiding eggs, you can use a mix of silken tofu and nutritional yeast to mimic the texture.
Cheese: Parmesan or Pecorino Romano is key for that salty kick. If you’re dairy-free, look for vegan cheese options, though the flavor might be different.
Smoked Salmon: If you don’t have smoked salmon, you can use cooked salmon or even crispy pancetta for a tailored flavor. Just know the dish will taste less smoky.
Olive Oil or Butter: I prefer olive oil for its health benefits, but butter can add a nice creamy flavor. You can use either, or even a blend of both!
How Do I Get a Creamy Carbonara Sauce Without Scrambling the Eggs?
A common challenge with carbonara is keeping the sauce creamy! Here are some tips to ensure smoothness:
- First, make sure to remove the pan from the heat before adding the egg mixture.
- Stir the eggs and cheese quickly—this will help create a silky sauce without the risk of scrambling.
- If the sauce feels too thick, gradually add in the reserved pasta water until you get the desired creaminess.
- Don’t forget to toss well so every strand of pasta is evenly coated!
Trust me, these steps will help you master that delicious texture!
Smoked Salmon Carbonara
Ingredients You’ll Need:
For The Pasta:
- 12 oz (340 g) spaghetti or your preferred pasta
- Salt, for pasta water
For The Sauce:
- 3 large eggs
- 1 cup (100 g) grated Parmesan or Pecorino Romano cheese
- 2 cloves garlic, minced
- Freshly ground black pepper, to taste
For The Salmon and Flavor:
- 6 oz (170 g) smoked salmon, roughly chopped
- 2 tbsp olive oil or unsalted butter
- 2 tbsp fresh parsley, chopped
- Optional: lemon zest or a squeeze of lemon juice for brightness
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes of cooking time. In total, you’re looking at a quick 30-minute meal that’s perfect for a cozy dinner or an impressive gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Toss in the spaghetti or your pasta of choice, and cook according to the package instructions until it’s al dente. Before draining, remember to scoop out about 1 cup of the pasta water—this will help you achieve that creamy sauce later!
2. Prepare the Egg Mixture:
While your pasta is cooking, grab a bowl and whisk together the eggs and grated cheese until it’s all well combined. Set this mixture aside for a moment; it’s going to be the star of your sauce!
3. Sauté the Garlic:
In a large skillet, heat the olive oil or butter over medium heat. Once it’s warm and glistening, add the minced garlic. Sauté gently for about 1 minute until the garlic is fragrant but not browned—brown garlic can taste bitter!
4. Add the Smoked Salmon:
Now, add the roughly chopped smoked salmon to the skillet. Cook this for just about 1–2 minutes to warm it through. The flavor will come alive as it mingles with the garlic!
5. Combine Pasta and Salmon:
Next, add the drained pasta directly to the skillet. Give everything a good toss to combine the pasta with the salmon and garlic. You want those lovely smoky flavors to cover the pasta!
6. Create the Creamy Sauce:
Now comes the fun part! Remove the skillet from the heat to prevent scrambling the eggs. Quickly pour the egg and cheese mixture over the pasta. Stir vigorously to coat each strand with that creamy goodness. If it looks too thick, gradually add the reserved pasta water until you reach your desired creaminess.
7. Season and Flavor:
Don’t forget to season with freshly ground black pepper and adjust the salt if necessary. Then, gently fold in the fresh parsley, and if you’re feeling zesty, add a little lemon zest or a squeeze of lemon juice!
8. Serve and Enjoy:
Plate your delicious smoked salmon carbonara immediately. Garnish with extra cheese and parsley if desired. Enjoy this creamy, smoky dish that’s sure to impress your friends and family!
This recipe delivers a delightful twist on classic carbonara, making it a satisfying meal that celebrates the rich flavors of smoked salmon. Happy cooking!
Can I Use Different Types of Pasta?
Absolutely! While spaghetti is traditional, feel free to experiment with fettuccine, penne, or even gluten-free pasta. Just adjust the cooking time based on the type you choose!
What If I Don’t Have Smoked Salmon?
If you’re out of smoked salmon, you can substitute it with cooked salmon or crispy pancetta for a different but still delicious flavor. Just adjust the cooking time for the substitution accordingly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of reserved pasta water for moisture if needed.
Can I Make This Dish Without Eggs?
Yes! If you need an egg-free option, try using a mixture of silken tofu and nutritional yeast to mimic the creamy texture. Just blend them until smooth and use it in place of the egg mixture.
