Description
A creamy and delightful twist on classic carbonara, this Smoked Salmon Carbonara combines tender fettuccine pasta with rich smoked salmon, a luscious egg and cream sauce, and savory Parmesan cheese. Enhanced with fresh herbs and a touch of black pepper, this quick and elegant dish is perfect for a comforting yet sophisticated meal.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Main Ingredients
- 4 oz high-quality smoked salmon, chopped
- 2 large eggs
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons chives or parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Before draining, reserve some of the pasta water for later use.
- Prepare the Sauce Mixture: In a medium bowl, whisk together the eggs and heavy cream until smooth. Stir in the grated Parmesan cheese and freshly cracked black pepper until fully combined.
- Combine Pasta and Salmon: Return the drained pasta to the pot set over low heat. Gently fold in the chopped smoked salmon to evenly distribute.
- Create the Carbonara Sauce: Slowly pour the egg and cream mixture over the pasta while tossing continuously to prevent the eggs from scrambling, allowing the sauce to thicken into a creamy consistency. Add reserved pasta water a little at a time as needed to achieve a silky sauce texture.
- Finish and Serve: Remove the pot from heat, garnish with additional Parmesan cheese and freshly chopped chives or parsley. Serve immediately while warm to enjoy the best flavor and texture.
Notes
- Use fresh, high-quality smoked salmon for the best flavor and texture.
- Be sure to toss the pasta continuously when adding the egg mixture to avoid scrambling the eggs.
- Reserve pasta water to help adjust sauce consistency and create a creamy texture.
- Fresh herbs like chives or parsley brighten the dish and add a subtle freshness.
- This dish is best enjoyed immediately to maintain the creamy texture of the sauce.
