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Smoked Salmon Carbonara

A luxurious twist on the classic Italian pasta dish, replacing cured pork with silky ribbons of smoked salmon in a rich, creamy egg and cheese sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Fusion, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Pasta
  • 1 lb spaghetti or linguine
  • 4 quarts water for boiling
  • 1 tbsp salt for pasta water
The Sauce
  • 3 large eggs room temperature
  • 1 egg yolk room temperature
  • 1 cup Parmesan cheese freshly grated
  • 0.5 cup Pecorino Romano freshly grated
  • 1 tsp black pepper freshly cracked
  • 8 oz smoked salmon cut into strips
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Mixing bowl
  • Whisk
  • Tongs
  • Cheese Grater

Method
 

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
  2. While pasta cooks, whisk eggs, egg yolk, Parmesan, Pecorino, and black pepper in a bowl until smooth.
  3. Slice smoked salmon into ribbons and chop parsley.
  4. Reserve 1 cup of starchy pasta water before draining the noodles.
  5. Drain pasta and transfer it to a large serving bowl (do not leave it in the hot pot on the burner).
  6. Slowly pour the egg mixture over the hot pasta while tossing vigorously with tongs to create a creamy emulsion.
  7. Add splashes of reserved pasta water if the sauce is too thick, tossing until glossy.
  8. Gently fold in the smoked salmon ribbons. Top with fresh parsley and serve immediately.

Notes

Work quickly when tossing the pasta to ensure the heat cooks the eggs into a sauce without scrambling them.