If you adore the creamy indulgence of classic carbonara but want to add a luxurious twist, this Smoked Salmon Carbonara Recipe is exactly what you need. It combines silky fettuccine pasta with the smokiness of high-quality salmon, all enveloped in a luscious, cheesy sauce that feels like comfort food elevated to fine dining. This dish brings together simple yet elegant ingredients to create a perfect balance of flavors that will impress both your family and friends every single time.
Ingredients You’ll Need
The magic in this Smoked Salmon Carbonara Recipe comes from a handful of everyday ingredients that blend perfectly together. Each plays a crucial role in creating the rich texture, bold flavor, and appealing color that make this dish irresistible.
- 8 oz fettuccine pasta: The wide ribbons hold onto the creamy sauce beautifully, making every bite rich and satisfying.
- 4 oz high-quality smoked salmon, chopped: Choose fresh, flavorful smoked salmon for that distinct smoky, savory touch.
- 2 large eggs: They form the silky base of the carbonara sauce for that luscious, creamy texture.
- 1 cup heavy cream: Adds richness and smoothness to the sauce without overpowering the smoky salmon.
- ½ cup freshly grated Parmesan cheese: Delivers a nutty, salty punch that elevates the entire dish.
- ½ teaspoon freshly cracked black pepper: Provides a gentle heat that balances the creaminess perfectly.
- 2 tablespoons chives or parsley, chopped: Offers a fresh, herbal brightness to finish off the dish.
How to Make Smoked Salmon Carbonara Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your fettuccine and cook until al dente, which usually takes about 8 to 10 minutes. Be sure to reserve a cup of the pasta water before draining—the starchy liquid will be key to achieving a perfectly creamy sauce.
Step 2: Prepare the Carbonara Sauce
While the pasta is cooking, whisk together the eggs and heavy cream in a medium bowl until completely smooth. Then, stir in your freshly grated Parmesan cheese and cracked black pepper. This simple mixture will become the rich, velvety sauce that defines the dish.
Step 3: Combine Pasta and Sauce with Smoked Salmon
Return the drained pasta to the pot, placing it over very low heat to keep everything warm without scrambling the eggs. Gently fold in the chopped smoked salmon, allowing its smoky flavor to infuse the pasta. Slowly pour your egg and cream mixture over the pasta, tossing continuously and carefully, so the sauce thickens into a creamy coating. Add reserved pasta water a splash at a time to loosen the sauce until it reaches your desired consistency.
Step 4: Finish and Serve
Once the sauce is silky and coats every strand of pasta, remove the pot from heat. Garnish generously with additional Parmesan cheese and a sprinkle of fresh chives or parsley, adding both visual appeal and a hint of fresh flavor. Serve immediately to enjoy this dish at its creamy, warm best.
How to Serve Smoked Salmon Carbonara Recipe
Garnishes
Adding a sprinkle of freshly chopped herbs like chives or parsley introduces a lovely pop of color and a subtle herbal contrast. A bit more grated Parmesan on top brings extra savoriness that perfectly complements the smoky salmon. A twist of black pepper fresh from the grinder adds just the right amount of heat to brighten the creamy sauce.
Side Dishes
This dish pairs wonderfully with crisp, green sides. Try a simple arugula salad tossed with lemon vinaigrette to cut through the rich carbonara. Lightly steamed asparagus or roasted cherry tomatoes also make excellent accompaniments, balancing the smoky and creamy flavors with freshness and acidity.
Creative Ways to Present
Consider serving the Smoked Salmon Carbonara Recipe in individual shallow bowls to show off the vibrant pink salmon and herbs nestled in a bed of golden pasta. You could even add edible flowers or thin lemon slices to elevate the dish for a special occasion. This recipe has a stunning appearance that makes every plate look restaurant-worthy without any extra fuss.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. The sauce may thicken in the fridge, so a little extra cream or reserved pasta water will help revive its luscious texture upon reheating.
Freezing
Because this recipe relies on eggs and cream, freezing is generally not recommended as it can separate and alter the texture. For best results, enjoy your Smoked Salmon Carbonara fresh or refrigerate leftovers promptly.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of cream or pasta water to help loosen the sauce. Avoid microwaving at high power as it may cause the sauce to curdle. Taking a patient, low-heat approach keeps the creamy consistency intact and delicious.
FAQs
Can I use another type of pasta for this recipe?
Absolutely! While fettuccine works wonderfully for holding the creamy sauce, other pasta shapes like linguine, tagliatelle, or even spaghetti will work beautifully here. Just make sure to cook until al dente for the best texture.
Is it safe to use raw eggs in the carbonara sauce?
Since the eggs are gently heated with the hot pasta, they cook just enough to create a creamy sauce without scrambling. Using fresh, high-quality eggs and ensuring a low heat during mixing is key to safety and texture.
Can I substitute smoked salmon with another protein?
You can try smoked trout or even cooked shrimp for a different take, but smoked salmon gives this carbonara its signature smoky flavor that defines the dish. Experimenting is fun, but salmon is definitely the star here.
How can I make this dish lighter?
To lighten this Smoked Salmon Carbonara Recipe, you can use half-and-half instead of heavy cream and reduce the amount of Parmesan. Adding some sautéed vegetables like zucchini or peas can also bulk up the dish while keeping it fresh and balanced.
What wine pairs well with Smoked Salmon Carbonara?
A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the smoky salmon and creamy sauce beautifully. The acidity in these wines cuts through the richness, creating a harmonious dining experience.
Final Thoughts
There is something truly special about this Smoked Salmon Carbonara Recipe—it takes classic comfort food and sprinkles it with a touch of elegance that feels both familiar and exciting. Whether it’s a weeknight dinner or a dish to impress company, you can count on this recipe to deliver rich, smoky flavor and velvety creaminess in every bite. I hope you give it a try soon and enjoy every delicious forkful as much as I do!
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Smoked Salmon Carbonara Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and luxurious twist on traditional carbonara featuring delicate smoked salmon folded into a rich egg and Parmesan sauce, served over perfectly cooked fettuccine pasta. This quick and elegant dish is ready in just 25 minutes, making it perfect for a special weeknight dinner or entertaining guests.
Ingredients
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 the 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 help adjust the sauce consistency later.
- Prepare the sauce mixture: In a medium bowl, whisk together the eggs and heavy cream until smooth. Stir in the freshly grated Parmesan cheese and freshly cracked black pepper to create a flavorful base for the sauce.
- Combine pasta and salmon: Return the drained pasta to the pot over low heat. Gently fold in the chopped smoked salmon, distributing it evenly without breaking up the pieces.
- Create the creamy sauce: Slowly pour the egg and cream mixture over the pasta and salmon, tossing continuously to avoid scrambling the eggs. Add reserved pasta water as needed to achieve a silky, creamy sauce that coats the fettuccine beautifully.
- Serve and garnish: Remove the pot from the heat, garnish with extra Parmesan cheese and freshly chopped chives or parsley. Serve immediately while warm for the best texture and flavor experience.
Notes
- Make sure to toss the pasta with the egg mixture off the heat or over very low heat to prevent the eggs from scrambling.
- Reserve pasta water before draining; it helps to loosen and bind the sauce to the pasta.
- Use high-quality smoked salmon for the best flavor.
- This recipe can be easily doubled to serve more people.
- Fresh herbs like chives or parsley add freshness and color but can be omitted or substituted with basil or dill.
