Description
This Smoked Salmon Carbonara is a creamy, luxurious twist on the classic Italian pasta dish. Featuring silky fettuccine tossed with smoky salmon, a rich egg and cream sauce, and a touch of Parmesan, it’s a quick and elegant meal perfect for any occasion.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Carbonara Sauce
- 2 large eggs
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
Additional Ingredients
- 4 oz high-quality smoked salmon, chopped
- 2 tablespoons chives or parsley, chopped
Instructions
- Cook the Pasta: Boil salted water in a large pot and cook the fettuccine until al dente, about 8-10 minutes. Reserve some pasta water before draining the pasta to help adjust the sauce consistency later.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs and heavy cream until smooth. Then stir in the freshly grated Parmesan cheese and black pepper to create the creamy carbonara sauce base.
- Combine Pasta and Salmon: Return the drained pasta to the pot over low heat. Gently fold in the chopped smoked salmon to evenly distribute the smoky flavor.
- Add the Sauce: Slowly pour the egg and cream mixture over the pasta while tossing continuously to prevent scrambling and achieve a creamy texture. Add reserved pasta water little by little as needed to loosen the sauce and create a smooth consistency.
- Serve and Garnish: Remove the pot from heat, garnish the pasta with extra Parmesan cheese and freshly chopped chives or parsley. Serve immediately while warm for the best flavor and texture.
Notes
- Use high-quality smoked salmon for the best flavor.
- Be sure to toss constantly when adding the egg mixture to avoid scrambling.
- Adjust sauce consistency with reserved pasta water for a perfect creamy texture.
- Serve immediately to enjoy the sauce at its best.
- You can substitute parsley if you prefer it over chives.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
