This creamy smoked salmon carbonara is a twist on the classic dish! With its silky sauce, tender pasta, and delicious smoky flavor, it’s a treat for the taste buds.
Honestly, who knew carbonara could get even better? The smoked salmon adds a fun zing that makes this dish stand out. I love whipping this up for a quick dinner—you’ll impress everyone!
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti or linguine as they hold the sauce beautifully. If you’re looking for a gluten-free option, try using rice noodles or gluten-free pasta.
Smoked Salmon: For a different flavor, you could use smoked trout or even cooked shrimp. If you’re not a fan of fish, consider adding sautéed mushrooms for a nice umami touch.
Eggs and Cream: This recipe uses heavy cream and eggs to create a creamy sauce. If you prefer a lighter version, you can swap heavy cream with half-and-half or use Greek yogurt, but be mindful it might be a bit tangier.
Parmesan Cheese: Freshly grated Parmesan is best for flavor. If you’re dairy-free, nutritional yeast or a dairy-free cheese can work as an alternative.
How Can I Make the Sauce Creamy Without Scrambling the Eggs?
The key to a smooth and creamy carbonara sauce is to remove the pan from heat before adding the egg mixture. This prevents the eggs from cooking too quickly and scrambling.
- Whisk the eggs and cream together well to ensure an even texture.
- When the pasta is done, toss it with the salmon and garlic first.
- Then, off the heat, pour in the egg and cream mix gradually while tossing the pasta to coat. This method will give you a beautifully creamy sauce!
- Add reserved pasta water slowly, if necessary, to adjust the sauce consistency.
Creamy Smoked Salmon Carbonara
Ingredients You’ll Need:
For The Pasta:
- 12 oz (340 g) spaghetti or linguine pasta
For The Sauce & Toppings:
- 6 oz (170 g) smoked salmon, chopped into bite-sized pieces
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: lemon zest (for extra brightness)
How Much Time Will You Need?
This delicious creamy smoked salmon carbonara takes about 20 minutes to prepare and cook. You’ll spend around 10 minutes boiling the pasta and mixing the sauce, making it a quick and satisfying meal to enjoy any time.
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to boil. Once boiling, add the spaghetti or linguine and cook it according to package instructions until it’s al dente. Remember to reserve 1 cup of the pasta cooking water before draining the pasta. This starchy water will help adjust the sauce later!
2. Prepare the Sauce:
While the pasta cooks, take a bowl and whisk together the two eggs, heavy cream, and grated Parmesan cheese until everything is nicely combined. Set this mixture aside for later.
3. Sauté the Garlic and Salmon:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it becomes fragrant. Next, gently add the chopped smoked salmon to the skillet. Sear the salmon for about 1-2 minutes, just enough to warm it and give it a bit of color.
4. Combine Pasta, Salmon, and Garlic:
Now, it’s time to bring the pasta into the mix! Add the drained hot pasta directly into the skillet with the salmon and garlic. Toss everything together well so that the pasta gets coated in the delicious flavors.
5. Create the Creamy Sauce:
Remove the skillet from heat to avoid scrambling the eggs. Pour the egg and cream mixture over the hot pasta, stirring quickly to evenly coat the strands with the sauce. If it seems too thick, gradually add some reserved pasta water until you reach your desired creaminess.
6. Adjust Seasoning and Serve:
Season your carbonara with salt and freshly ground black pepper to taste. Just remember that both the smoked salmon and Parmesan are already salty, so go easy on the salt! Finally, serve the dish immediately, garnished with freshly chopped parsley and a sprinkle of lemon zest if you like a burst of brightness.
Enjoy your creamy smoked salmon carbonara—rich, smoky, and wonderfully comforting! It’s simple, yet impressive enough for any occasion.
FAQ about Creamy Smoked Salmon Carbonara
Can I Use Dried Pasta Instead of Fresh?
Absolutely! Dried pasta works perfectly in this recipe. Just follow the package instructions for cooking time, as it may vary from fresh pasta.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or cream to help bring back the creamy texture.
Can I Substitute the Smoked Salmon?
If you’re not a fan of smoked salmon, you can opt for cooked shrimp, grilled chicken, or sautéed mushrooms for a different flavor. Just keep in mind that each substitution will create a slightly different taste!
Is There a Lightened Version of This Recipe?
Yes! You can use half-and-half instead of heavy cream and substitute Greek yogurt for an even lighter sauce. Just ensure to add it off the heat to prevent curdling!
