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Smoked Salmon Carbonara

A creamy pasta dish that swaps pancetta for silky smoked salmon, bringing together eggs, cheese, and pasta into an elegant weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Pasta and Salmon Ingredients
  • 400 g spaghetti or long pasta of choice
  • 200 g smoked salmon, torn into bite-sized pieces Use high-quality smoked salmon.
  • 3 large eggs Room temperature.
  • 2 egg yolks Room temperature.
  • 60 g finely grated Pecorino Romano or Parmigiano-Reggiano
  • 60 ml heavy cream Optional for extra silkiness.
Flavoring and Cooking Ingredients
  • 2 cloves garlic, peeled and lightly crushed Keep whole cloves to flavor the butter.
  • 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

Method
 

Preparation
  1. Bring water to a boil and generously salt the pot.
  2. In a bowl, whisk eggs, yolks, grated cheese, cream (if using), and black pepper until smooth. Set aside.
  3. Pull smoked salmon into pieces and keep nearby.
  4. Keep whole garlic cloves to flavor the butter, then remove before combining.
Cooking
  1. Boil the spaghetti in 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.
  2. Melt butter with olive oil in a skillet over medium heat. Add crushed garlic and cook 30-60 seconds until fragrant; remove and discard garlic.
  3. Add smoked salmon pieces to the skillet to warm through for 1-2 minutes. Turn off the heat.
  4. Return drained hot pasta to the pot. Pour the egg-cheese mixture over the hot pasta and toss vigorously with tongs, adding reserved pasta water gradually until reaching a silky, clingy sauce.
  5. Fold the warmed smoked salmon into the sauced pasta, tossing gently. If the sauce seems thick, add more pasta water 1 tablespoon at a time.
  6. Season with salt and freshly ground black pepper, add lemon zest if using, and sprinkle chopped parsley. Serve immediately.

Notes

If the sauce looks curdled, remove from heat and whisk in a spoonful of cold cream or butter with more hot pasta water. For a sauce that is too thin, stir in grated cheese off heat. Keep salmon warm in the skillet to prevent overcooking, and use room temperature eggs for a silkier sauce.