Description
Smoked Salmon Carbonara offers a delightful twist on the classic Italian carbonara by incorporating flavorful smoked salmon. This creamy, rich pasta dish combines tender spaghetti with a luxurious sauce made from egg yolks, heavy cream, Parmesan cheese, and a hint of Dijon mustard. The addition of garlic-sautéed smoked salmon adds a smoky depth, making it perfect for a gourmet yet easy-to-make meal for two.
Ingredients
Scale
Pasta
- 8 oz pasta (spaghetti, linguine, or fettuccine works best)
- Salt, to taste (for pasta water)
- 1 tablespoon olive oil (to drizzle after cooking)
Sauce
- 3 large egg yolks
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (freshly ground)
Smoked Salmon Mixture
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- 4 oz smoked salmon, torn into bite-sized pieces
Garnish
- 1 tablespoon fresh dill (optional)
- Extra grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Drizzle with 1 tablespoon of olive oil and toss to prevent sticking.
- Prepare Smoked Salmon: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add the torn smoked salmon pieces and cook for 2-3 minutes until heated through. Remove from heat to prevent overcooking.
- Mix Sauce: In a medium bowl, whisk together the egg yolks, heavy cream, grated Parmesan cheese, Dijon mustard, salt, and freshly ground black pepper until smooth and creamy.
- Toss Pasta with Sauce: Return the drained pasta to the pot. Quickly pour the egg and cream mixture over the pasta and toss vigorously to coat the noodles evenly. Add reserved pasta water a little at a time to thin the sauce to desired consistency and create a silky texture.
- Add Smoked Salmon: Incorporate the smoked salmon and garlic mixture into the pasta gently, ensuring the salmon pieces are evenly distributed throughout without breaking them up.
- Serve and Garnish: Plate the pasta, then garnish with additional grated Parmesan cheese, fresh dill if using, and freshly ground black pepper. Serve immediately to enjoy the creamy texture and smoky flavors at their best.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Add pasta water gradually to control sauce thickness and avoid scrambling the eggs.
- Be gentle when mixing in the smoked salmon to preserve its delicate texture.
- Fresh dill is optional but adds a nice herbal contrast that complements the smoky salmon.
- Serve immediately as the sauce can thicken upon standing.
