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Delicious smoked salmon carbonara served in a creamy sauce with pasta.

Smoked Salmon Carbonara

A creamy and delicious one-pan pasta dish featuring smoky salmon, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 200 g spaghetti or fettuccine Use any pasta variety you prefer
  • 2 large egg yolks
  • 100 g Parmesan cheese, grated Use high-quality Parmesan for better flavor
  • 100 g smoked salmon, sliced Can substitute with cooked shrimp or smoked trout
  • 2 cloves garlic, minced Don't skip toasting for extra flavor
  • 2 tablespoons olive oil For sautéing
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or chives, for garnish For presentation

Method
 

Cooking the Pasta
  1. Boil the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside, saving a little pasta water for later.
Preparing the Sauce
  1. In a bowl, whisk together the egg yolks and grated Parmesan cheese until smooth and creamy.
  2. In a large skillet, drizzle in the olive oil and heat over medium heat. Toss in the minced garlic and sauté for about 1 minute until fragrant.
Combining Ingredients
  1. Toss the cooked pasta into the skillet with the garlic, allowing the flavors to mingle.
  2. Pour the egg yolk and cheese mixture over the pasta quickly, stirring to create a creamy sauce. If too thick, add a splash of reserved pasta water.
  3. Gently fold in the smoked salmon, then season with salt and black pepper to taste.
Serving
  1. Dish out and garnish with fresh parsley or chives before serving hot.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently with a splash of water. Avoid freezing due to possible texture changes in dairy-based sauces.