Description
This Smoked Salmon Carbonara is a creamy and indulgent twist on the classic Italian pasta dish, combining the smoky flavors of high-quality smoked salmon with a rich Parmesan and cream sauce. Ready in just 25 minutes, it’s a perfect weeknight dinner that feels luxurious yet simple to make.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Main Ingredients
- 4 oz high-quality smoked salmon, chopped
- 2 large eggs
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
- 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 about ½ cup of pasta water before draining the pasta.
- Prepare the Sauce: In a medium bowl, whisk together the eggs and heavy cream until smooth. Then mix in the freshly grated Parmesan cheese and freshly cracked black pepper to create a creamy base.
- Combine Pasta and Salmon: Return the drained pasta to the pot and place it over low heat. Gently fold in the chopped smoked salmon to warm it slightly without cooking it further.
- Make the Carbonara Sauce: Slowly pour the egg and cream mixture over the pasta while continuously tossing the pasta to create a creamy sauce. Add reserved pasta water a little at a time as needed to adjust the sauce consistency to your liking.
- Serve: Remove the pot from heat, garnish with extra Parmesan cheese and freshly chopped chives or parsley. Serve immediately while warm for the best flavor and texture.
Notes
- Be cautious with the heat when combining the egg mixture with pasta to avoid scrambling the eggs.
- Reserve some pasta water to help loosen the sauce and achieve the desired creaminess.
- Use high-quality smoked salmon for the best flavor.
- Fresh herbs like chives or parsley add a bright finish to the dish.
- Serve immediately, as the sauce is best enjoyed fresh and creamy.
