Description
Smoked Salmon Carbonara is a creamy and elegant pasta dish that combines the rich flavors of smoked salmon with a luscious sauce made from eggs, cream, and Parmesan cheese.
Ingredients
Scale
- 8 ounces spaghetti or fettuccine
- 4 ounces smoked salmon, chopped
- 2 large eggs
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the spaghetti or fettuccine according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a mixing bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese until well combined. Season with salt and black pepper to taste.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Reduce the heat to low and add the cooked pasta to the skillet, tossing to coat in the garlic oil.
- Slowly pour the egg and cream mixture over the pasta, stirring quickly to combine and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Gently fold in the chopped smoked salmon and heat through for about 2 minutes, being careful not to scramble the eggs.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or Greek yogurt.
- Add a handful of fresh spinach or arugula to the pasta just before serving for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg