Name: Smoked Salmon Carbonara: A Luxurious Twist on a Classic Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz pasta (spaghetti, fettuccine, or linguine); 4 oz smoked salmon, thinly sliced or flaked; 2 large eggs + 1 egg yolk; 1/2 cup grated Parmesan or Pecorino Romano; 1 clove garlic, minced (optional); Salt and freshly cracked black pepper, to taste; 2 tbsp olive oil or unsalted butter; Zest of 1 lemon (optional); Fresh parsley or chives, chopped

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Introduction

This Smoked Salmon Carbonara is a rich and elegant twist on the classic Italian pasta dish. By replacing pancetta with smoky, tender salmon, it becomes a creamy, indulgent meal that’s pescatarian-friendly and ready in under 30 minutes. It’s perfect for weeknights or special dinners when you want something gourmet with minimal effort.

A white shallow bowl filled with a nest of thin, yellow spaghetti piled high in the center. Scattered on top and mixed within are small pink-orange chunks, likely pieces of seafood or salmon, adding pops of color. The pasta is sprinkled with a fine layer of white grated cheese and tiny green herb leaves, creating a fresh and textured look. A silver fork lies to the front of the bowl on a white cloth that covers a rustic wooden table. In the soft background, there are two transparent glass bottles, stacked white bowls filled with a powdery ingredient, a glass filled with a light golden drink, a garlic bulb, and a white ceramic pot with green leafy herbs and wooden utensils. The overall scene is calm and homely, set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (spaghetti, fettuccine, or linguine)
4 oz smoked salmon, thinly sliced or flaked
2 large eggs + 1 egg yolk
1/2 cup grated Parmesan or Pecorino Romano
1 clove garlic, minced (optional)
Salt and freshly cracked black pepper, to taste
2 tbsp olive oil or unsalted butter
Zest of 1 lemon (optional)
Fresh parsley or chives, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Before draining, reserve 1 cup of the pasta cooking water.
Step 2: In a bowl, whisk together the eggs, egg yolk, grated cheese, and plenty of freshly cracked black pepper. Set this mixture aside.
Step 3: Heat the olive oil or butter in a skillet over medium heat. Add the minced garlic, if using, and sauté for about 30 seconds until fragrant. Then stir in the smoked salmon and gently warm it through without overcooking.
Step 4: Add the drained pasta to the skillet with the salmon and remove the pan from the heat. Quickly pour the egg and cheese mixture over the pasta, stirring constantly to create a creamy, silky sauce. Use reserved pasta water a little at a time to loosen the sauce if needed.
Step 5: Garnish with chopped parsley or chives, lemon zest if desired, and an extra sprinkle of cheese. Serve the carbonara warm for the best flavor and texture.

Tips & Variations

Temper the eggs by adding a splash of hot pasta water to the egg mixture before combining to prevent scrambling.
Always remove the pan from heat before adding the egg mixture to avoid curdling.
Use freshly grated cheese rather than pre-grated for a smoother sauce.
Add fresh greens such as spinach or peas for extra color and nutrition.
Be cautious with salt since smoked salmon is naturally salty; adjust seasoning accordingly.

Storage

Store leftover carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to help revive the creamy texture. Avoid microwaving directly as it can cause the sauce to separate.

How to Serve

A white bowl filled with a single layer of cooked yellow spaghetti noodles topped evenly with orange shrimp scattered around, sprinkled with white grated cheese and small green herb pieces. Behind the bowl on a white marbled surface, there is a smaller white bowl filled with more white grated cheese, a clear glass of light yellow liquid, and a clear glass vase with green leafy herbs. To the right, a stack of white plates with silver cutlery wrapped in a white napkin rests next to two knives with dark wooden handles. The scene is softly lit with natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of smoked fish instead of salmon?

Yes, smoked trout or smoked mackerel can be used as alternatives, offering different flavors while maintaining the smoky richness.

Is this dish suitable for freezing?

Carbonara is best enjoyed fresh; freezing can change the texture of the sauce and pasta. It’s recommended to store leftovers in the fridge and consume within a couple of days.