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

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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.