Description

A creamy and elegant twist on classic carbonara, this Smoked Salmon Carbonara features tender fettuccine pasta coated in a rich sauce made with eggs, heavy cream, and Parmesan cheese, complemented by the smoky, delicate flavor of high-quality smoked salmon and fresh herbs. Ready in just 25 minutes, it’s a perfect quick yet indulgent meal for four.

Ingredients

Pasta

8 oz fettuccine pasta

Main Ingredients

4 oz high-quality smoked salmon, chopped
2 large eggs
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon freshly cracked black pepper
2 tablespoons chives or parsley, chopped

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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 the pasta.
Prepare Sauce Mixture: In a medium bowl, whisk together the eggs and heavy cream until smooth. Then mix in the grated Parmesan cheese and freshly cracked black pepper, creating a creamy sauce base.
Combine Pasta and Sauce: Return the drained pasta to the pot on low heat. Gently fold in the chopped smoked salmon to distribute evenly. Slowly pour the egg and cream mixture over the pasta while continuously tossing to create a silky, creamy sauce, adding reserved pasta water as needed to reach the desired consistency.
Serve: Remove the pot from heat, garnish with extra Parmesan cheese and freshly chopped herbs like chives or parsley. Serve immediately while warm for the best flavor and texture.

Notes

Reserve pasta water to adjust sauce thickness without watering down flavor.
Use high-quality smoked salmon for the best taste experience.
Be sure to toss the sauce continuously off the heat to prevent the eggs from scrambling.
Fresh herbs add brightness and color, but can be customized based on preference.
This dish is best enjoyed immediately after preparation for optimal creaminess and texture.