If you’re searching for a dish that brings a little glam to your weeknight dinner routine, look no further than Smoked Salmon Carbonara. This recipe is pure comfort with a touch of elegance, celebrating silky pasta, savory smoked salmon, and a dreamy sauce that comes together in minutes. Whether you’re entertaining company or just treating yourself, Smoked Salmon Carbonara is sure to charm your taste buds with its smoky, creamy flavor and effortless style.
Ingredients You’ll Need
Smoked Salmon Carbonara shines because of its simple ingredient list, but every component plays a key role. Each bite rewards you with layers of flavor, richness, and just the right pop of color. Here’s what you’ll need to make the magic happen:
- Spaghetti (8 ounces): The classic carbonara noodle, perfectly twirlable and just sturdy enough to absorb that luscious sauce.
- Olive oil (1 tablespoon): Adds a fruity base flavor and helps the garlic infuse the pasta with irresistible aroma.
- Garlic, minced (2 cloves): Brightens every bite with savory notes and sets the stage for the salmon.
- Smoked salmon, sliced into strips (4 ounces): The star of the show! Choose quality salmon for the best smoky punch and buttery texture.
- Eggs, large (2): These bring that classic carbonara silkiness to the sauce.
- Grated Parmesan cheese (1/2 cup): For salty depth and that iconic Italian savor—freshly grate if you can.
- Heavy cream (1/4 cup): Makes the sauce exceptionally creamy, adding just enough richness to balance the smoked salmon.
- Salt, to taste: Enhances all the other flavors—go gently, as the salmon and Parmesan both bring saltiness too.
- Black pepper, to taste: Adds gentle heat and balance to the creamy sauce.
- Chopped fresh parsley (2 tablespoons, optional): Brings a fresh, vibrant finish if you want a pop of green.
- Lemon zest, for garnish (optional): Gives lift and brightness, making the whole dish sing.
How to Make Smoked Salmon Carbonara
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a rolling boil. Toss in your spaghetti and cook until it’s perfectly al dente—make sure not to overcook it, since the noodles will soak up the sauce later. Just before draining, reserve about half a cup of pasta water. This starchy liquid will be key to creating that silky carbonara sauce.
Step 2: Sauté the Garlic and Salmon
While your pasta is bubbling away, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute, just until it turns fragrant—keep an eye on it so it doesn’t brown. Next, add your smoked salmon strips and stir them gently for a couple of minutes. The salmon will just start to turn opaque at the edges, releasing its smokiness into the oil and garlic.
Step 3: Make the Carbonara Mixture
While the salmon is in the pan, whisk together your eggs, grated Parmesan, heavy cream, a pinch of salt, and freshly cracked black pepper in a mixing bowl. The result should be a creamy, custardy base that will cling to every strand of pasta.
Step 4: Toss Everything Together
Now for the moment everything comes together! Remove your skillet from the heat—this step is crucial for a silky sauce that doesn’t scramble. Immediately add your drained spaghetti to the skillet and give it a good toss with the salmon and garlic. Pour in your egg mixture and work quickly, tossing the pasta around so the sauce coats every noodle. Add a splash of that reserved pasta water at a time, stirring until you’ve achieved a glossy, creamy finish. If it seems thin, you can return the pan to low heat briefly, stirring without stopping to avoid overcooking the eggs.
Step 5: Serve It Up
Plate your Smoked Salmon Carbonara right away to enjoy it at its creamy best. Finish with a sprinkle of chopped fresh parsley and a bit of lemon zest if you’re feeling fancy—it’s a beautiful contrast to the rich sauce and smoky fish.
How to Serve Smoked Salmon Carbonara
Garnishes
To take your Smoked Salmon Carbonara to the next level, top it off with freshly chopped parsley and a shower of lemon zest. The parsley adds a fresh, herbaceous note, while lemon zest gives each bite an irresistible zing that balances all the richness.
Side Dishes
This indulgent pasta calls for something crisp and simple on the side. A tangy arugula salad with a squeeze of lemon or a plate of steamed green beans will do the trick, cutting through the creamy sauce and offering textural contrast.
Creative Ways to Present
For company-worthy presentation, twirl the pasta into little nests with tongs and arrange them on warm plates. Finish with extra strips of smoked salmon draped on top. Or serve Smoked Salmon Carbonara in individual bowls with elegant crostini on the side for a chic, cozy feel.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Smoked Salmon Carbonara, let it cool completely before transferring it to an airtight container. It’ll keep well in the refrigerator for up to two days, making a decadent next-day lunch.
Freezing
It’s best to enjoy this dish fresh, but if you must freeze it, portion into airtight containers and freeze for up to one month. Be aware that the creamy sauce can separate upon thawing, so reheat gently and stir to bring it back together.
Reheating
For best results, reheat Smoked Salmon Carbonara slowly over low heat, either in a pan or in short bursts in the microwave, stirring between each interval. Add a splash of milk or cream to loosen up the sauce and restore its silkiness.
FAQs
Can I use a different pasta shape for Smoked Salmon Carbonara?
Absolutely! While spaghetti is classic, fettuccine, linguine, or even penne will soak up the sauce just as beautifully. Choose your favorite or use what you have on hand.
Is it safe to eat the eggs in this recipe?
Yes, the heat from the just-drained pasta and the brief time on the stove is enough to gently cook the eggs, creating a creamy (not raw) sauce. If you’re concerned, you can look for pasteurized eggs for extra peace of mind.
Can I make Smoked Salmon Carbonara without cream?
Traditional carbonara doesn’t include cream, so you can certainly omit it if you prefer a lighter texture—just add a little more reserved pasta water to reach the desired saucy finish.
What’s the best kind of smoked salmon to use?
Look for cold-smoked salmon for its delicate texture and subtle flavor, but if you prefer a more robust, firmer bite, hot-smoked salmon works too. Choose what you love or experiment to find your favorite style.
How do I prevent the eggs from scrambling in the sauce?
Remove the skillet from heat before adding the egg mixture, and be sure to toss quickly with the hot pasta. Adding reserved pasta water gradually also helps create a creamy, cohesive sauce without turning the eggs into scrambled bits.
Final Thoughts
If you’re looking to treat yourself or impress someone special, this Smoked Salmon Carbonara is ready to become your new go-to recipe. It’s satisfying, sophisticated, and so simple to pull off, you might just find yourself making it on repeat. Give it a try and savor every creamy, smoky forkful!
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Smoked Salmon Carbonara Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the luxurious flavors of smoked salmon and creamy carbonara sauce in this delectable twist on a classic Italian dish.
Ingredients
Spaghetti:
- 8 ounces spaghetti
Carbonara Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 4 ounces smoked salmon (sliced into small strips)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Lemon zest for garnish (optional)
Instructions
- Cook the Spaghetti: Boil spaghetti until al dente, then drain, reserving 1/2 cup of pasta water.
- Prepare the Carbonara Sauce: Sauté garlic in olive oil, add smoked salmon, whisk together eggs, Parmesan, cream, salt, and pepper.
- Combine and Serve: Toss drained spaghetti in skillet with egg mixture, adding reserved pasta water gradually for a creamy sauce. Serve topped with parsley and lemon zest.
Notes
- Temper the egg mixture to avoid scrambling.
- Substitute crème fraîche for a tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 185mg
