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
Scale
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.
