This Smoked Salmon Carbonara is a creamy pasta dish that pairs delicious pasta with rich smoked salmon. It’s quick to make and oh-so-tasty!
Who knew carbonara could be this fancy? The smoky flavor of the salmon takes it to the next level. I love serving it with a sprinkle of fresh herbs for that extra touch! 🍣
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti or bucatini for this dish. If you’re feeling adventurous, other long pasta types like fettuccine or linguine work just as well. For gluten-free options, use chickpea or lentil pasta instead!
Smoked Salmon: This is the star ingredient! If you can’t find smoked salmon, you could use smoked trout or even cooked shrimp for a different take. If you prefer a vegetarian version, try using sautéed mushrooms or spinach instead.
Cheese: Parmesan and Pecorino Romano both add wonderful flavors, but if you need dairy-free options, try nutritional yeast for a cheesy taste. You can also use a dairy-free cheese substitute, but check that it melts well.
Eggs: The eggs create that creamy sauce. If you want to make it lighter, substitute with two egg whites. For a vegan alternative, consider using silken tofu blended until smooth, though the texture will be different.
How Do You Create the Creamy Sauce Without Scrambling the Eggs?
The technique to achieve that creamy sauce while preventing the eggs from scrambling is key here. Follow these steps to nail it!
- Make sure your pasta is hot and freshly drained before mixing with the sauce. The heat helps to cook the eggs gently.
- Remove the skillet from the heat before adding the egg mixture to avoid direct cooking. Toss quickly to coat the pasta.
- Add reserved pasta water little by little. This helps thin the sauce while keeping it creamy. You want it just saucy enough to cling to your pasta!
By mastering this technique, you’ll have a rich, creamy carbonara style dish that’s sure to impress! Enjoy making it and don’t forget to play around with the ingredients to match your taste! 🍽️
Smoked Salmon Carbonara
Ingredients You’ll Need:
Pasta:
- 8 oz (225 g) spaghetti or bucatini pasta
For the Sauce:
- 3 large eggs
- 1/2 cup (50 g) grated Parmesan or Pecorino Romano cheese
- Freshly ground black pepper, to taste
For the Main Flavor:
- 4 oz (115 g) smoked salmon, cut into bite-sized pieces
- 1 garlic clove, minced
- 2 tbsp olive oil
For Seasoning & Garnish:
- Salt, for pasta water
- Fresh parsley, finely chopped (for garnish)
- Optional: red pepper flakes for a little heat
How Much Time Will You Need?
This delightful dish takes about 20 minutes from start to finish, making it perfect for a quick weeknight dinner or a special occasion. Just boil the pasta, prepare the sauce, and combine them all without any fuss!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling away, add the pasta. Cook according to the package instructions until it’s al dente (usually about 8-10 minutes). When done, reserve about 1 cup of the pasta water and then drain the pasta. Set it aside.
2. Preparing the Sauce:
While the pasta is cooking, grab a mixing bowl and whisk together the eggs, grated cheese, and a generous amount of freshly ground black pepper. Keep it aside for later; this will be your creamy sauce base!
3. Sautéing the Garlic:
In a large skillet, heat the olive oil over medium heat. Once the oil is warm, add the minced garlic. Sauté it for about 30 seconds, or until it becomes fragrant but hasn’t yet turned brown, as burnt garlic can be bitter.
4. Adding in the Salmon:
Next, toss in the smoked salmon pieces. Give it just about a minute to warm slightly. After that, remove the skillet from heat to prepare it for the pasta.
5. Mixing Everything Together:
Now, add the hot drained pasta into the skillet with the salmon and garlic. Toss it gently so everything combines well.
6. Combining the Sauce:
Slowly pour the egg and cheese mixture over the pasta while tossing continuously. The heat from the pasta will cook the eggs gently and create a lovely creamy sauce. If the sauce is too thick, don’t hesitate to add reserved pasta water bit by bit until you achieve the desired creaminess.
7. Final Touches:
Give everything a good taste and adjust the seasoning as needed. You might not need much salt since both the smoked salmon and cheese already contribute saltiness. Finish with more freshly ground black pepper.
8. Serving:
Serve the carbonara immediately, garnished with finely chopped parsley and a sprinkle of red pepper flakes for some heat, if desired.
Enjoy your creamy and smoky Smoked Salmon Carbonara! It’s a deliciously satisfying dish that’s sure to impress!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti or bucatini are traditional choices for carbonara, you can easily substitute with other types like fettuccine or even gluten-free pasta. Just be mindful of the cooking time, as it may vary.
What If I Don’t Have Smoked Salmon?
No worries! If you can’t find smoked salmon, you can use smoked trout or even cooked shrimp for a different flavor. For a vegetarian option, sautéed mushrooms or spinach can work well in place of the salmon.
Can I Make This Recipe Ahead of Time?
This dish is best enjoyed fresh since the creamy sauce might not hold up well after storing. However, you can prepare the sauce and cook the pasta separately, then combine them right before serving to enjoy that fresh taste!
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stove with a splash of pasta water to revive the creaminess without overcooking the eggs.
