Description
A creamy and indulgent Smoked Salmon Carbonara recipe featuring al dente fettuccine tossed with smoked salmon, a rich egg and cream sauce, Parmesan cheese, and fresh herbs. Ready in just 25 minutes, this elegant pasta dish combines smoky, savory, and creamy flavors perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Sauce and Toppings
- 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 Pasta: Boil salted water in a large pot and cook the fettuccine until al dente, about 8-10 minutes. Reserve some pasta water before draining the pasta.
- Prepare Sauce: In a medium bowl, whisk together the eggs and heavy cream until the mixture is smooth. Stir in the Parmesan cheese and freshly cracked black pepper to combine the flavors.
- Toss Pasta with Sauce: Return the drained pasta to the pot and place over low heat. Gently fold in the chopped smoked salmon. Slowly pour the egg and cream mixture over the pasta while continuously tossing to create a creamy sauce. Add reserved pasta water gradually as needed to achieve your desired sauce consistency.
- Serve: Remove the pot from heat. Garnish with extra Parmesan cheese and freshly chopped chives or parsley. Serve immediately while warm for the best flavor and texture.
Notes
- Be sure to whisk the egg mixture thoroughly for a smooth sauce without scrambling the eggs.
- Adding reserved pasta water helps loosen the sauce, making it silky and smooth.
- Use high-quality smoked salmon for the best flavor impact.
- Serve immediately to enjoy creamy texture before the sauce thickens.
- Fresh herbs like chives or parsley add a bright finish to the dish.
