Name: Smoked Salmon Pasta Carbonara Recipe
Prep time: 1 min
Cook time: 9 min
Total time: 10 min
Cuisine: Italian
Ingredients: 14.1 oz linguine pasta (400g); Salt, for boiling water; 3 eggs; 2 tbsp grated parmesan cheese; 5.2 oz smoked salmon (150g), sliced into thin strips; 1 small bunch fresh parsley, finely chopped; Salt and freshly ground black pepper, to taste

Description

A creamy and elegant twist on classic carbonara, this Smoked Salmon Pasta Carbonara combines tender linguine with delicate smoked salmon, fresh parsley, and a rich parmesan-egg sauce. Ready in just 10 minutes, it’s a perfect quick meal for seafood lovers seeking a luxurious yet simple dish.

Ingredients

Scale

Pasta

14.1 oz linguine pasta (400g)
Salt, for boiling water

Sauce and Topping

3 eggs
2 tbsp grated parmesan cheese
5.2 oz smoked salmon (150g), sliced into thin strips
1 small bunch fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste

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Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente, usually around 8-9 minutes.
Prepare the smoked salmon and parsley: While the pasta cooks, slice the smoked salmon into thin strips and finely chop the fresh parsley for garnish and flavor.
Make the egg and parmesan mixture: Crack the eggs into a bowl and whisk them thoroughly. Add the grated parmesan cheese, a pinch of salt, and freshly ground black pepper. Stir to combine all ingredients into a smooth sauce.
Combine pasta with salmon and egg mixture: Once the pasta is cooked, drain it and return it to the warm pot. Sprinkle the smoked salmon strips over the pasta.
Stir in the sauce: Wait exactly one minute before adding the egg and parmesan mixture to the pasta. Stir vigorously to coat the pasta evenly without scrambling the eggs, ensuring a creamy texture. The residual heat from the pasta gently cooks the eggs, creating a smooth sauce.
Serve: Divide the pasta into bowls, garnish with chopped parsley and an extra grind of black pepper. Serve immediately for the best flavor and texture.

Notes

Waiting 1 minute before adding the egg mixture prevents scrambling and ensures a silky sauce.
Use fresh eggs and high-quality smoked salmon for the best taste.
Parsley is optional but adds a fresh contrast to the richness of the dish.
Serve immediately as the sauce thickens upon cooling.
Adjust salt carefully since smoked salmon and parmesan add saltiness.