Smoked Salmon Carbonara Recipe

Smoked Salmon Carbonara is a creamy pasta dish that swaps pancetta for silky smoked salmon, marrying eggs, cheese, and pasta into an elegant weeknight meal.

Smoked Salmon Carbonara brings a bright, savory, and slightly smoky flavor to the classic carbonara technique while remaining quick enough for a cozy dinner.

Smoked Salmon Carbonara is perfect when you want something that feels special without hours at the stove – it balances rich egg yolks, tangy cheese, and tender smoked fish for comfort with a gourmet touch.

Smoked Salmon Carbonara appears frequently on dinner rotation once you taste how fast the sauce comes together and how well pantry ingredients elevate simple pasta.

What Makes This Recipe So Special

This version of Smoked Salmon Carbonara keeps the spirit of traditional carbonara – eggs and cheese emulsified with starchy pasta water – while introducing smoked salmon for a luxurious, smoky note.

It works because the hot pasta gently cooks the eggs, creating a silky, clingy sauce without scrambling, and the smoked salmon adds protein and umami without overpowering the dish.

Many cooks search for “smoked salmon pasta”, “creamy smoked salmon carbonara”, or “smoked salmon spaghetti” and this recipe hits those sweet spots: quick, adaptable, and satisfying.

Why you’ll love it:

• Easy ingredient swaps if you don’t have heavy cream or Pecorino
• Fast – under 30 minutes from start to finish
• Great for entertaining or elevating a weeknight meal

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Ingredients

Makes 4 servings

• 400 g (14 oz) spaghetti or long pasta of choice
• 200 g (7 oz) smoked salmon, torn into bite-sized pieces
• 3 large eggs + 2 egg yolks (room temperature)
• 60 g (¾ cup) finely grated Pecorino Romano or Parmigiano-Reggiano
• 60 ml (¼ cup) heavy cream – optional for extra silkiness
• 2 cloves garlic, peeled and lightly crushed
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon zest, optional, for brightness

Notes:

• If you prefer a more traditional carbonara texture, omit the cream – the starchy pasta water plus eggs and cheese will create a rich emulsion.
• Use high-quality smoked salmon – cold-smoked lox-style works beautifully.

Equipment

• Large pot for pasta
• Large skillet or frying pan (nonstick or stainless)
• Mixing bowl for eggs and cheese
• Tongs or pasta fork
• Measuring cups and spoons
• Microplane or fine grater for cheese and lemon zest
• Ladle to reserve pasta water

Prep – Quick Setup

• Bring water to a boil – Generously salt the pot.
• Prep egg mixture – In a bowl whisk eggs, yolks, grated cheese, cream (if using), and a generous grind of black pepper until smooth. Set aside.
• Tear salmon – Pull smoked salmon into pieces and keep nearby.
• Crush garlic – Keep whole cloves to flavor the butter, then remove before combining.

Steps

Counted main action steps only – there are 6 main steps.

Cook the Pasta

• Boil the spaghetti in the salted water according to package directions – usually 8-10 minutes for al dente.
• Reserve 1 to 1 1/2 cups of the starchy pasta water before draining.

Infuse the Fat

• Melt 2 tablespoons of butter with 1 tablespoon of olive oil in the skillet over medium heat.
• Add crushed garlic and cook 30-60 seconds until fragrant – do not brown. Remove and discard garlic to avoid bitter bits.

Warm the Salmon

• Add smoke salmon pieces to the skillet just to warm through – 1-2 minutes. Turn off the heat to avoid overcooking. Keep the salmon tender.

Emulsify the Sauce

• Return drained hot pasta to the pot or a warm bowl.
• Pour the egg-cheese mixture over the hot pasta and toss vigorously with tongs, adding reserved pasta water gradually – about 1/4 cup at a time – until you reach a silky, clingy sauce. The residual heat will cook the eggs without scrambling them.

Combine

• Fold the warmed smoked salmon into the sauced pasta, tossing gently to distribute. If the sauce seems thick, add more pasta water a tablespoon at a time.

Finish and Serve

• Season with salt and lots of freshly ground black pepper, add lemon zest if using, and sprinkle chopped parsley. Serve immediately.

Tips and Troubleshooting

• If sauce looks curdled – Immediately remove from heat, add a spoonful of cold cream or a tablespoon of butter, and whisk vigorously with a bit more hot pasta water to bring it back together.
• If sauce is too thin – Stir in a tablespoon of grated cheese off heat and let it rest briefly; the cheese will help thicken.
• Prevent overcooked salmon – Keep salmon warm in the skillet rather than searing it; you want it tender and flaky.
• Room temperature eggs help create a silkier sauce and reduce the risk of scrambling.
• Use reserved pasta water as your emulsifier – that starchy liquid is the secret to glossy sauce.

Personal note

I first adapted this when entertaining friends who loved seafood – the smoky salmon made everyone think it took longer to prepare, but I assembled the dish in 25 minutes and got rave reviews.

Serving Suggestions

Serve hot on warmed plates. Pairings that elevate the experience:

• Light green salad with lemon vinaigrette
• Steamed asparagus or sautéed spinach
• Crusty bread to mop up leftover sauce
• A crisp white wine like Pinot Grigio or a dry Riesling

Smoked Salmon Carbonara also works chilled as a pasta salad the next day – toss with a little extra olive oil and lemon when serving.

Leftovers and Storage

• Refrigerate leftover pasta in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of cream or pasta water to loosen the sauce.
• Do not freeze – the egg-based sauce changes texture when frozen and thawed.

Nutrition (per serving – approximate)

• Calories: 620
• Protein: 28 g
• Fat: 30 g
• Carbohydrates: 58 g
• Fiber: 3 g
• Sodium: varies with smoked salmon and added salt

Food Safety

• Use pasteurized eggs if you are serving to pregnant people, elderly, or immunocompromised guests.
• Keep smoked salmon refrigerated and consume within the use-by date.
• Always cool leftovers quickly and refrigerate within two hours of cooking.

Frequently Asked Questions

Conclusion

Smoked Salmon Carbonara is an elegant, quick, and comforting dish that feels restaurant-worthy while remaining easy enough for weeknights. The silky egg-and-cheese emulsion clings to pasta, and the smoked salmon adds smoky richness and protein – two key benefits that make this recipe a keeper.

If you enjoyed this recipe, please leave a comment and a star rating so others can find it, and share it on Pinterest or Facebook to spread the love. For another delicious variation and inspiration, check out this recipe for Smoked Salmon Pasta Carbonara – Inside The Rustic Kitchen. What variations did you try – swapped cheese or added peas? Let us know below!