Description
A luxurious twist on classic carbonara, this Smoked Salmon Carbonara combines creamy sauce with delicate smoked salmon for an indulgent yet easy 25-minute pasta dish perfect for a comforting meal.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Carbonara Sauce
- 2 large eggs
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
Additional Ingredients
- 4 oz high-quality smoked salmon, chopped
- 2 tablespoons chives or parsley, chopped
Instructions
- Cook Pasta: Boil salted water in a large pot and cook the fettuccine until al dente, about 8-10 minutes. Reserve some pasta water before draining to use in the sauce if needed.
- Prepare Sauce: In a medium bowl, whisk together eggs and heavy cream until smooth. Stir in freshly grated Parmesan cheese and cracked black pepper to combine thoroughly.
- Combine Pasta and Sauce: Return the drained pasta to the pot on low heat. Gently fold in the chopped smoked salmon, then slowly pour the egg and cream mixture over the pasta while tossing continuously to create a creamy sauce. Add reserved pasta water as needed to achieve desired sauce consistency.
- Finish and Serve: Remove the pot from heat, garnish the carbonara with extra Parmesan cheese and chopped fresh herbs like chives or parsley, and serve immediately while warm for the best flavor and texture.
Notes
- Be careful to keep the heat low when combining the egg mixture with pasta to avoid scrambling the eggs.
- Using high-quality smoked salmon elevates the dish’s flavor.
- Reserve pasta water is key to adjusting sauce thickness and helping the sauce cling to pasta.
- Fresh herbs like chives or parsley enhance freshness and visual appeal.
- This dish is best enjoyed immediately for optimal texture and taste.
