Smoked Salmon Carbonara
A creamy twist on the classic carbonara, featuring smoked salmon for a delicious and quick pasta dish.
Ingredients
Pasta and Sauce
- 400 g pasta of your choice (spaghetti or fettuccine) Cook according to package instructions
- 3 large eggs Use fresh eggs for the best flavor
- 100 g grated Parmesan cheese Plus extra for serving
- 1 cup heavy cream For a rich sauce
- 2 cloves garlic, minced Enhances the sauce flavor
- to taste freshly cracked black pepper Add as per your liking
- to taste salt Adjust according to preference
Garnish
- 200 g smoked salmon, sliced into strips Adds a unique flavor to the dish
- fresh dill or parsley Use for garnish
Instructions
Preparation of Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest.
Preparation of Sauce
- In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season with salt and freshly cracked black pepper.
Sauté Garlic
- In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic for about 1 minute until fragrant. Be careful not to burn it!
Combine Pasta and Sauce
- Add the cooked pasta to the skillet with the sautéed garlic. Remove the skillet from heat. Quickly pour the egg and cream mixture over the pasta, tossing continuously to create a creamy sauce. The residual heat will cook the eggs gently.
Fold in the Salmon
- Add the smoked salmon and gently mix until combined. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Serve
- Plate the pasta, and garnish with fresh dill or parsley and extra Parmesan cheese. Enjoy your delicious smoked salmon carbonara!
Notes
To ensure your Smoked Salmon Carbonara turns out perfectly every time, use quality ingredients, pay attention to timing to avoid scrambling the eggs, and customize with your favorite vegetables.