This smoked salmon carbonara brings a twist to a classic dish! It’s creamy, rich, and packed with lovely flavors of the sea. You’ll love how easy it is to whip up in no time!
Plus, imagine enjoying this tasty bowl of pasta while feeling like a fancy chef in your kitchen! I think it’s the perfect meal for impressing friends or treating yourself after a long day! 🍝✨
Key Ingredients & Substitutions
Pasta: I often choose spaghetti or bucatini for carbonara because they hold the sauce well. If you’re gluten-free, consider using gluten-free pasta or even zucchini noodles for a lighter option!
Smoked Salmon: The star of this dish! Fresh smoked salmon is ideal but if you can’t find it, any good-quality smoked fish will work, or even cooked salmon if you’re in a pinch.
Eggs: Traditional carbonara uses just egg yolks, but I like the addition of a whole egg for creaminess. If you’re watching cholesterol, you can use egg substitutes or just use additional egg whites.
Parmesan Cheese: A must for that cheesy flavor! If you’re out, Pecorino Romano is a great alternative with a sharper taste. Nutritional yeast can be used for a dairy-free version.
How Do I Make Sure the Sauce is Creamy and Not Scrambled?
The key to achieving that velvety texture in carbonara lies in the method of combining the eggs with the hot pasta. Here’s how to do it well:
- After draining your pasta, make sure it’s still very hot! This residual heat cooks the eggs gently.
- Quickly mix the pasta with the smoked salmon and garlic before adding the egg mixture.
- Pour the egg and cheese mixture in a slow, steady stream while tossing continuously. This helps prevent scrambling.
- If needed, loosen the sauce with reserved pasta water. Add it gradually until you reach the desired creaminess.
With these tips, you’ll serve a beautiful bowl of carbonara every time!
Smoked Salmon Carbonara Recipe
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) spaghetti or bucatini pasta
For the Sauce:
- 4 oz (115g) smoked salmon, cut into bite-sized pieces
- 3 large egg yolks
- 1 large whole egg
- 1 cup (100g) grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
For Cooking:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For Garnish:
- Fresh chives, chopped
- Freshly ground black pepper, to taste
- Salt, for pasta water
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, so you’ll be enjoying your delicious Smoked Salmon Carbonara in just about 20 minutes total! Perfect for a quick and satisfying meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti or bucatini and follow the package instructions to cook until al dente. Remember to reserve about 1 cup of pasta cooking water before you drain it. This step is super important for adjusting your sauce later!
2. Prepare the Egg Mixture:
While your pasta is cooking, grab a small bowl and whisk together the egg yolks, whole egg, and grated Parmesan cheese until smooth. This will become the creamy sauce for your pasta. Set it aside for now.
3. Sauté the Garlic:
In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant but not browned. We want that garlic flavor to come through nicely!
4. Add the Salmon:
Next, gently fold the smoked salmon pieces into the skillet, warming them for just 1-2 minutes. Remove the skillet from the heat once they are warmed through; we don’t want to cook the salmon too much.
5. Combine the Pasta and Salmon:
Add the drained hot pasta right into the skillet with the salmon and garlic. Toss everything together so that the pasta is well combined with the salmon and garlic.
6. Create the Sauce:
Now it’s time to add the egg and cheese mixture! Pour it over the warm pasta while you toss continuously. The heat from the pasta will gently cook the eggs and create a lovely creamy sauce. If it seems too thick, don’t worry! You can gradually add some of that reserved pasta water until it reaches your desired consistency.
7. Season and Serve:
Add freshly ground black pepper to taste, and make sure to taste it before adding salt, as the smoked salmon and Parmesan can already be salty. Serve your carbonara immediately, garnished with extra Parmesan cheese and chopped fresh chives to finish it off!
Enjoy your creamy, smoky twist on classic carbonara! It’s sure to impress everyone at the table! 🍽️
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti or bucatini is traditional, you can use any pasta you prefer. Penne, fettuccine, or even gluten-free pasta are great options that will still work well with the creamy sauce.
What Can I Substitute for Smoked Salmon?
If you don’t have smoked salmon, feel free to use cooked salmon or even crab meat for a different seafood flavor. For a vegetarian option, sautéed mushrooms can provide a nice depth when combined with the garlic and creaminess!
Can I Make This Recipe Ahead of Time?
This dish is best enjoyed fresh, but you can prepare the egg mixture and sauté the garlic and salmon in advance. Store them separately in the fridge and combine everything when you’re ready to serve! Just make sure to reheat the garlic and salmon gently.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stovetop with a splash of reserved pasta water or cream to keep the sauce creamy and prevent it from drying out.