Smoked Salmon Carbonara – Creamy, Smoky & Ready in 30!
This Smoked Salmon Carbonara is a luxurious twist on the classic Italian favorite. Silky pasta is tossed in a rich, creamy sauce with smoky salmon, garlic, and Parmesan, then finished with cracked pepper and fresh herbs. It’s quick enough for weeknights yet elegant enough for entertaining. Ready in under 30 minutes, this dish delivers bold flavor with minimal effort—perfect for seafood lovers and pasta fans alike!
Equipment
- Large pot
- Skillet
- Mixing bowl
- Whisk
- Tongs or pasta fork
- Microplane or fine grater
Ingredients
Base Ingredients
- 12 oz (340 g) spaghetti or linguine
- 4 oz (115 g) smoked salmon, sliced or chopped
- 2 large eggs or 3 yolks
- ½ cup (50 g) grated Parmesan or Pecorino Romano
- 1 clove garlic, minced
- 1 tbsp unsalted butter
- Freshly ground black pepper
Optional Add-ins
- ¼ cup heavy cream, ricotta, or crème fraîche
- 1 tsp orange zest or splash of juice
- 1 tbsp chopped chives, parsley, dill, or oregano
- ½ cup sautéed mushrooms or smoked tofu (vegetarian swap)
Instructions
Cook Pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
Prepare Sauce Base
- In a bowl, whisk together eggs (or yolks), grated cheese, and cream (if using). Season with black pepper.
Sauté Aromatics & Salmon
- In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add smoked salmon and cook briefly—just until warmed through. Remove from heat.
Combine Pasta & Sauce
- Add hot pasta to the skillet. Off heat, pour in the egg mixture and stir vigorously. The residual heat will gently cook the eggs into a creamy sauce. Add reserved pasta water a little at a time to loosen if needed.
Finish & Garnish
- Fold in salmon if not already mixed. Garnish with chopped herbs, orange zest, or extra cheese.
Notes
- Use room temperature eggs for a smoother sauce.
- Stir pasta off heat to avoid curdling.
- Don’t overcook the salmon—it should stay tender and silky.
- Grate cheese finely for better melting and integration.
- Taste and adjust seasoning before serving.
- Best served fresh—sauce thickens over time.
- Store leftovers in an airtight container for up to 2 days.
- Reheat gently with a splash of cream or water to restore creaminess.