Smoked Salmon Carbonara
A creamy and delicious one-pan smoked salmon carbonara that comes together in under 30 minutes, perfect for a weeknight meal.
Ingredients
Pasta and Sauce Base
- 200 g spaghetti or fettuccine Use your preferred pasta shape.
- 2 large egg yolks
- 100 g Parmesan cheese, grated Freshly grated is best for flavor.
- 100 g smoked salmon, sliced High-quality smoked salmon recommended.
- 2 cloves garlic, minced Don’t skip toasting for extra flavor.
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or chives, for garnish Adds color and freshness.
Instructions
Cooking Pasta
- Cook the spaghetti or fettuccine according to package instructions until al dente. Drain and reserve some pasta water.
Preparing Sauce
- In a bowl, whisk together the egg yolks and Parmesan cheese until well combined.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the cooked pasta to the skillet, tossing it with the garlic. Remove from heat.
- Quickly pour the egg yolk and cheese mixture over the pasta, stirring rapidly to create a creamy sauce. If the sauce is too thick, add reserved pasta water gradually.
- Fold in the smoked salmon and season with salt and black pepper to taste.
Serving
- Serve immediately, garnished with fresh parsley or chives.
Notes
Store leftovers in the fridge for up to 2 days. You can prepare components separately for fresh serving. If reheating, use a splash of water to prevent drying out.