Smoked Salmon Carbonara is a creamy pasta dish that blends rich flavors with a twist! Fresh pasta is coated in a luscious sauce made with eggs, cheese, and, of course, delicious smoked salmon.
Who can resist the combination of silky pasta and smoky fish? I often think this is a fancy meal, but it’s so easy to whip up on a weeknight! Just mix and serve for a cozy dinner!
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti or linguine, as they hold the sauce well. If you’re looking for a gluten-free option, you can substitute with your favorite gluten-free pasta, which should work nicely.
Smoked Salmon: The star of the dish! You can also use fresh salmon—just cook it fully before adding it when you bring everything together. For a vegetarian option, consider using sautéed zucchini or mushrooms instead.
Cheese: Parmesan is a classic choice for carbonara, but Pecorino Romano brings a sharper flavor. Feel free to mix the two or use nutritional yeast for a vegan alternative, which mimics that cheesy taste!
Shallot and Garlic: Shallots add a mild sweetness, but you can substitute with a small onion if needed. Garlic is essential for flavor, but you could skip it if you prefer a milder dish.
How Do I Make Sure My Carbonara Sauce Is Creamy?
Making the sauce creamy without scrambling the eggs is key! Here’s how to nail it:
- Mix the eggs and cheese thoroughly before adding to the pasta. Make sure your pasta is hot but not boiling when you combine.
- Remove the skillet from heat before adding the egg mixture. This way, the residual heat cooks the eggs without scrambling them.
- Add reserved pasta water slowly while mixing to adjust the sauce’s creaminess. This is your secret weapon for achieving the perfect consistency!
By taking your time and following these tips, you’ll create a smooth, rich sauce that coats every strand of pasta beautifully!
Smoked Salmon Carbonara
Ingredients You’ll Need:
For the Pasta:
- 12 oz (350g) spaghetti or linguine pasta
For the Sauce:
- 4 oz (115g) smoked salmon, sliced into bite-sized pieces
- 3 large eggs
- 1 cup (100g) freshly grated Parmesan or Pecorino Romano cheese
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
For Cooking:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Freshly ground black pepper, to taste
- Salt, for pasta water
- Fresh parsley, chopped (for garnish)
- Optional: lemon zest for a fresh touch
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and another 10-12 minutes for cooking the pasta. Overall, you should have this delicious meal ready in about 30 minutes or less—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti or linguine. Cook according to package instructions until it’s done just right (al dente). Don’t forget to reserve 1 cup of that tasty pasta cooking water before draining the pasta.
2. Preparing the Sauce:
While the pasta is cooking, grab a bowl and whisk together the eggs and grated cheese until they’re nicely combined. Set this mixture aside for later.
3. Sautéing the Shallots and Garlic:
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped shallot and minced garlic, sautéing gently for about 2 minutes until they’re soft and fragrant (but do your best not to let them brown!).
4. Adding the Smoked Salmon:
Now, toss in the sliced smoked salmon into the skillet. Warm it for just about 1-2 minutes until it starts to heat up, but be careful not to overcook.
5. Mixing in the Pasta:
Reduce the heat to low and add the drained pasta to the skillet. Toss everything together, making sure the pasta gets coated with the flavors of the salmon and shallots.
6. Creating the Creamy Sauce:
Remove the skillet from heat. Slowly pour in the egg and cheese mixture, tossing quickly and continually to coat the pasta. The heat from the pasta will gently cook the eggs, creating a creamy sauce. If it feels too thick, add your reserved pasta water a little at a time until you get your desired consistency.
7. Seasoning:
Give the pasta a generous sprinkle of freshly ground black pepper. Taste it and only add salt if needed since the smoked salmon and cheese already bring a lot of flavor.
8. Plating and Garnishing:
Plate your delicious pasta and garnish it with extra grated cheese, freshly chopped parsley, and a sprinkle of lemon zest if you’re feeling fancy! This adds a lovely touch of brightness to the dish.
9. Serve and Enjoy:
Serve the pasta immediately and enjoy this gourmet take on a classic carbonara that balances the unique flavor of smoked salmon with a creamy, cheesy sauce!
This recipe comfortably serves about 3-4 people, making it an elegant dish for both family dinners and special occasions!
Can I Use Fresh Salmon Instead of Smoked Salmon?
Yes, you can use fresh salmon! Just cook it thoroughly in the skillet until it’s opaque and flakes easily before adding it to the pasta.
Can I Make This Recipe Vegetarian?
Absolutely! Simply omit the smoked salmon and replace it with sautéed vegetables like zucchini, mushrooms, or spinach for added flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a skillet or microwave, adding a splash of water or cream to keep it creamy.
Can I Make This Dish Ahead of Time?
While it’s best enjoyed fresh, you can prepare the sauce in advance, but be sure to combine it with the pasta and salmon just before serving to maintain the creamy texture!
