If you love creamy, comforting pasta dishes but want to elevate your dinner routine, the Smoked Salmon Carbonara Recipe is here to steal the spotlight. This dish marries the smoky, delicate flavors of smoked salmon with a luscious, velvety sauce that perfectly coats every strand of fettuccine. It’s sophisticated enough to impress guests yet simple enough to whip up on a weeknight. Each bite offers a beautiful balance of richness and freshness, making it an instant favorite you’ll want to make again and again.
Ingredients You’ll Need
This recipe keeps things straightforward with just a handful of ingredients, each playing a crucial role in delivering that signature creamy texture, smoky depth, and vibrant color that makes this dish so irresistible.
- 8 oz fettuccine pasta: The perfect pasta shape to hold onto the creamy sauce in every forkful.
- 4 oz high-quality smoked salmon, chopped: Adds rich smoky flavor and tender bite that complements the sauce beautifully.
- 2 large eggs: Create a silky, rich base that marries the cream and cheese into the sauce.
- 1 cup heavy cream: Infuses lush creaminess that makes the carbonara irresistibly smooth.
- 1/2 cup freshly grated Parmesan cheese: Brings sharp, nutty depth and helps thicken the sauce.
- 1/2 tsp freshly cracked black pepper: Adds a little peppery kick that balances the richness.
- 2 tbsp chives or parsley, chopped: Fresh herbs provide a pop of color and a mild, fresh flavor contrast.
How to Make Smoked Salmon Carbonara Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your fettuccine and cook until al dente, around 8 to 10 minutes. Don’t forget to save a cup of the starchy pasta water before draining — it’s a secret weapon to help the sauce come together perfectly.
Step 2: Prepare the Sauce
While the pasta is cooking, whisk together the eggs and heavy cream in a medium bowl until smooth and creamy. Then stir in the grated Parmesan cheese and freshly cracked black pepper. This mixture is the heart of your sauce, packing that signature rich, dreamy texture.
Step 3: Combine Ingredients
Return the drained pasta to the pot and place it over very low heat. Gently fold in the chopped smoked salmon, allowing its smoky aroma to infuse the dish. Gradually pour the egg and cream mixture over the pasta, tossing continuously and carefully so the eggs don’t scramble. Add reserved pasta water little by little until you achieve a smooth, creamy sauce that clings to every noodle.
Step 4: Serve
Once everything is luxuriously combined, remove the pot from the heat. Sprinkle with extra Parmesan cheese and your choice of fresh chives or parsley. Serve immediately while warm so you can enjoy the full richness of this fabulous Smoked Salmon Carbonara Recipe.
How to Serve Smoked Salmon Carbonara Recipe
Garnishes
For garnishes, fresh herbs like chives or parsley are fantastic for a splash of color and a mild burst of freshness. A bit more grated Parmesan and a crack of black pepper on top will add extra layers of flavor and give the dish that beautifully finished look.
Side Dishes
This creamy pasta pairs wonderfully with light, crisp sides. Consider a simple green salad with a tart vinaigrette or some roasted asparagus to provide a textural contrast and brighten the meal. A crusty baguette is also perfect for soaking up any leftover sauce.
Creative Ways to Present
Want to impress even more? Serve the pasta in warm shallow bowls with a delicate herb sprig laid on top. You can also drizzle a little lemon-infused olive oil for a subtle citrus note that complements the smoky salmon, adding complexity and flair to each plate.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Smoked Salmon Carbonara Recipe, store them in an airtight container and refrigerate for up to 2 days. Because of the creamy sauce, it’s best enjoyed fresh but still remains delicious the next day.
Freezing
This dish is not ideal for freezing as the cream-based sauce can separate and turn grainy upon thawing. If you want to save time, freeze the cooked pasta and salmon separately without the sauce, then prepare the sauce fresh when reheating.
Reheating
To reheat without losing that silky texture, warm the leftovers gently over low heat in a pan, adding a splash of cream or reserved pasta water to loosen the sauce. Stir constantly to avoid scrambling the eggs and to revive the dish’s luscious consistency.
FAQs
Can I use regular salmon instead of smoked salmon?
While regular cooked salmon can be used, it won’t deliver the same smoky depth that makes this recipe so special. If you prefer a milder flavor, you can substitute but the smoky element is worth seeking out.
Is it safe to use raw eggs in carbonara?
The eggs are gently cooked by the residual heat of the pasta, creating a creamy sauce rather than scrambled eggs. Using fresh, high-quality eggs and avoiding high heat ensures it’s safe and delicious.
Can I use other types of pasta?
Absolutely! While fettuccine is traditional here, other long pasta shapes like linguine or spaghetti work beautifully to catch the sauce on every strand.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or whole milk, but the sauce will be less rich and creamy. Heavy cream helps give the carbonara its signature indulgent texture.
How do I make this recipe dairy-free?
For a dairy-free option, try replacing the cream with coconut cream and omit the Parmesan or use a dairy-free cheese alternative. Keep in mind the flavor and texture will change but you can still enjoy a tasty variation.
Final Thoughts
Once you try this Smoked Salmon Carbonara Recipe, it’s hard to go back to ordinary pasta dishes. It feels luxurious without being complicated, making it perfect for casual dinners or special occasions. Go ahead and treat yourself—you deserve this comforting, flavorful dish in your weekly rotation!
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Smoked Salmon Carbonara Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Smoked Salmon Carbonara is a creamy, luxurious twist on the classic Italian dish, combining silky pasta with the smoky richness of high-quality smoked salmon. Ready in just 25 minutes, it’s a perfect elegant yet easy meal for four, blending eggs, heavy cream, and Parmesan cheese to create a luscious sauce that clings beautifully to al dente fettuccine. Garnished with fresh chives or parsley, this dish offers a delightful balance of savory flavors with a touch of herbaceous freshness.
Ingredients
Pasta
- 8 oz fettuccine pasta
Salmon & Garnish
- 4 oz high-quality smoked salmon, chopped
- 2 tbsp chives or parsley, chopped
Sauce
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp freshly cracked black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the fettuccine. Cook until al dente, about 8 to 10 minutes. Before draining, reserve some of the pasta cooking water for adjusting the sauce consistency later.
- Prepare the Sauce: In a medium bowl, whisk together the eggs and heavy cream until smooth. Stir in the freshly grated Parmesan cheese and freshly cracked black pepper until well combined.
- Combine Ingredients: Return the drained pasta to the pot and place it over low heat. Gently fold in the chopped smoked salmon. Slowly pour the egg and cream mixture over the pasta while tossing continuously to create a creamy sauce. Add reserved pasta water gradually to achieve the desired sauce consistency without scrambling the eggs.
- Serve: Remove the pot from heat, garnish the pasta with extra Parmesan cheese and freshly chopped chives or parsley. Serve warm immediately 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 scrambling.
- Reserve pasta water as the starch helps bind the sauce and keep it smooth.
- Serve immediately to enjoy the creamy texture at its best.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
