Name: Smoked Salmon Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz fettuccine pasta; 2 large eggs; 1 cup heavy cream; ½ cup freshly grated Parmesan cheese; ½ teaspoon freshly cracked black pepper; 4 oz high-quality smoked salmon, chopped; 2 tablespoons chives or parsley, chopped

Jump to Recipe·Print Recipe· 3.9 from 86 reviews

If you adore the comforting creaminess of classic carbonara but want to add a sophisticated, silky twist, this Smoked Salmon Carbonara Recipe is your new best friend in the kitchen. Combining the smoky, delicate flavor of premium smoked salmon with the rich, velvety sauce of eggs, cream, and Parmesan, this dish effortlessly elevates a simple pasta dinner into a gourmet experience. It’s quick to prepare, satisfying, and perfect for making any weeknight feel special.

Smoked Salmon Carbonara Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Smoked Salmon Carbonara Recipe plays a crucial role, from the tender pasta that carries the sauce to the smoked salmon that brings that luscious, smoky depth. Once you gather these simple elements, the magic happens really fast.

8 oz fettuccine pasta: Choose this wide pasta for a perfect sauce-to-noodle ratio and a pleasantly chewy bite.
4 oz high-quality smoked salmon, chopped: The star of the show, delivering its rich, briny flavor and silky texture.
2 large eggs: They create that smooth, creamy carbonara base when combined with cream and cheese.
1 cup heavy cream: Adds indulgent silkiness, ensuring the sauce clings beautifully to every strand of pasta.
½ cup freshly grated Parmesan cheese: For that sharp, nutty flavor that gives the dish its comforting depth.
½ teaspoon freshly cracked black pepper: The perfect subtle heat to lift the creaminess.
2 tablespoons chives or parsley, chopped: A fresh, herbaceous finish that brightens the entire dish.

How to Make Smoked Salmon Carbonara Recipe

Step 1: Cook the Fettuccine to Perfection

Start by boiling a large pot of salted water—this is key to flavorful pasta—and cook your fettuccine until it’s just al dente, usually 8 to 10 minutes. Don’t forget to save a cup of that starchy pasta water before draining; it’s a secret weapon to help adjust your sauce later.

Step 2: Whisk Together the Creamy Carbonara Sauce

While the pasta cooks, combine the eggs and heavy cream in a medium bowl, whisking until you get a silky, smooth mixture. Stir in the Parmesan cheese and freshly cracked black pepper; this blend will form the rich, glossy sauce that perfectly complements the smoked salmon.

Step 3: Combine Pasta, Salmon, and Sauce

Return the drained fettuccine back into the pot over very low heat. Gently fold in the chopped smoked salmon, allowing its flavors to bloom without overheating or toughening the fish. Slowly drizzle the egg and cream mixture over the pasta while stirring continuously—this keeps the sauce creamy and prevents scrambling. If your sauce feels too thick, add some reserved pasta water a little at a time to reach that luscious consistency you’re craving.

Step 4: Finish and Serve Immediately

Once everything is perfectly combined and irresistibly creamy, remove the pot from heat. Sprinkle a little extra Parmesan and fresh herbs like chives or parsley on top. Serve it right away while it’s warm and inviting for the ultimate indulgence.

How to Serve Smoked Salmon Carbonara Recipe

Garnishes

A final touch of freshly chopped herbs such as chives or flat-leaf parsley not only adds a splash of color but also a fresh, mild oniony or herbal bite that balances the rich sauce. A few more grates of Parmesan on top provide a sharp, salty finish that takes this dish over the top.

Side Dishes

This recipe pairs wonderfully with a crisp green salad tossed in lemon vinaigrette, which cuts through the creaminess with a zesty freshness. Lightly steamed asparagus or roasted cherry tomatoes also add bright, complementary flavors and some contrasting textures to the meal.

Creative Ways to Present

For a dinner party, consider serving individual portions in shallow pasta bowls, sprinkled with edible flowers or microgreens for an elegant touch. Alternatively, twist the fettuccine into nests and place a small piece of smoked salmon on each for a charming plated presentation that looks like you spent hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

Leftover Smoked Salmon Carbonara can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the sauce may thicken or separate slightly, but this is easy to fix when reheating.

Freezing

Freezing is not recommended for this dish because the delicate texture of the smoked salmon and the creamy sauce can suffer, becoming watery or grainy upon thawing.

Reheating

To reheat, gently warm the leftovers on low heat in a skillet, adding a splash of cream or milk and a little reserved pasta water to bring back the silky sauce texture. Stir continuously to prevent the eggs from scrambling, and enjoy almost as fresh as the first serving.

FAQs

Can I use a different type of pasta?

Absolutely! While fettuccine works beautifully because of its wide, flat shape that holds the sauce well, other pasta like linguine, tagliatelle, or even spaghetti will work just fine. Just adjust cooking times accordingly.

Is smoked salmon the same as cured salmon?

Not quite. Smoked salmon is cured and then cold-smoked or hot-smoked to develop its distinctive flavor and texture, whereas cured salmon might just be salted or brined without the smoking process. For this recipe, stick to high-quality smoked salmon for the best taste.

Can I make this recipe dairy-free?

You can try substituting the heavy cream with full-fat coconut milk and using nutritional yeast in place of Parmesan to mimic the cheesy flavor. The texture will be slightly different, but still delicious.

How do I prevent the eggs from scrambling when making carbonara?

The key is to mix the egg and cream mixture off the direct heat and to add it slowly while stirring consistently. Using gentle low heat and reserved pasta water helps keep the sauce smooth and creamy without scrambling.

What can I use instead of Parmesan?

Pecorino Romano is a great alternative, offering a slightly sharper and saltier flavor that complements carbonara well. If you want a milder taste, a good-quality Asiago will also work beautifully.

Final Thoughts

This Smoked Salmon Carbonara Recipe is a delightful twist on a beloved classic, bringing together smoky richness and creamy indulgence that feels both comforting and fancy. It’s a dish that’s surprisingly easy to whip up yet impressive enough to share with friends and family. Give it a try—you might just make it your new go-to pasta recipe for cozy nights and special occasions alike.