Indulgent Smoked Salmon Carbonara: A Culinary Delight

There’s something magical about the combination of creamy pasta and smoky flavors that makes my heart sing. Smoked Salmon Carbonara is like a warm hug on a plate, lovingly wrapping around your taste buds with every delightful forkful. The rich, buttery pasta mingles with the tender flakes of smoked salmon, creating a dish that is both indulgent and comforting—a true culinary masterpiece. For more inspiration, check out this more main dish ideas recipe.

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I remember the first time I whipped up this dish for my friends. As I stirred the creamy sauce, their eyes widened in anticipation, and soon they were all fighting over the last bite. It was one of those moments that solidified my love for cooking—sharing delicious food and laughter with loved ones is truly what life is all about. Whether it’s a cozy family dinner or an impromptu gathering with friends, this recipe shines on the table and fills the room with joy.

Nothing beats hearing your guests rave about a dish you made, especially when it’s as delicious as this one!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Spaghetti or fettuccine works best; choose fresh pasta for a lighter texture.
• Smoked Salmon: Opt for high-quality smoked salmon; its deep flavor elevates this dish to gourmet status.
• Eggs: Use large eggs for richness; they help create that creamy carbonara sauce.
• Parmesan Cheese: Freshly grated parmesan adds depth and umami; avoid pre-grated varieties for best results.
• Cream: Heavy cream gives the sauce its luscious consistency; feel free to substitute half-and-half if preferred.
• Black Pepper: Freshly cracked black pepper provides spice; don’t skimp—it’s essential!
• Parsley: Fresh parsley brightens the dish visually and flavor-wise; chop it finely for even distribution.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente, usually 8-10 minutes. Reserve some pasta water before draining—it’s liquid gold!

Create the Sauce Mixture: In a bowl, whisk together eggs and freshly grated parmesan cheese until smooth. This will form the creamy base of your carbonara—trust me, it’s magic!

Add Creaminess: Pour in heavy cream into the egg-cheese mixture while stirring continuously. This creates a velvety texture that clings beautifully to your pasta.

Combine Salmon and Seasoning: Flake your smoked salmon into bite-sized pieces and add them to the mixture along with generous amounts of cracked black pepper. Mix gently so as not to break apart too much.

Toss It All Together: Once your pasta is cooked and drained, return it to the pot over low heat. Slowly pour in your egg-cream mixture while tossing vigorously to coat every strand evenly.

Garnish Before Serving: Sprinkle freshly chopped parsley over your beautiful creation along with more parmesan cheese if desired. Serve immediately while hot—trust me; no one likes cold carbonara.

This Smoked Salmon Carbonara promises comfort in every bite—a perfect blend of luxury and simplicity that’ll earn you rave reviews from diners near and far!

Perfecting the Cooking Process

Timing is everything when making Smoked Salmon Carbonara. Start by cooking your pasta, then prepare the sauce while it simmers. This will keep everything warm and delicious, ensuring that your dish flows together seamlessly.

Add Your Touch

Feel free to swap out smoked salmon for grilled chicken or shrimp if you’re looking for variety. Adding fresh herbs or a squeeze of lemon can also brighten the flavors and add a personal touch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. When reheating, use low heat on the stove and add a splash of cream to maintain that luscious texture.

Smoked Salmon Carbonara has become my go-to dinner party dish. Friends rave about it, and I love how easy it is to whip up while impressing everyone! For more inspiration, check out this dinner recipes.

FAQ

Can I use other types of fish in Smoked Salmon Carbonara?

Yes, feel free to substitute other smoked fish like trout for different flavors.

Is it possible to make this dish gluten-free?

Absolutely! Use gluten-free pasta for a delicious alternative that everyone can enjoy.

How can I make my carbonara creamier?

For extra creaminess, mix in more heavy cream or a little mascarpone cheese into your sauce.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Smoked Salmon Carbonara

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• Author: deleciouscorner
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Smoked Salmon Carbonara is a luxurious yet simple pasta dish that combines rich, creamy sauce with tender smoked salmon. With each bite, you’ll experience a perfect harmony of flavors that will impress your family and friends. Ideal for special occasions or cozy dinners, this recipe is both comforting and elegant, making it a must-try for any pasta lover.

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Ingredients

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• 8 oz spaghetti or fettuccine
• 4 oz high-quality smoked salmon, flaked
• 2 large eggs
• 1 cup freshly grated Parmesan cheese
• 1 cup heavy cream (or half-and-half)
• 1 tsp freshly cracked black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Reserve some pasta water before draining.
2. In a bowl, whisk together eggs and Parmesan cheese until smooth.
3. Stir in heavy cream to the egg mixture to create a velvety sauce.
4. Add the flaked smoked salmon and black pepper to the mixture; combine gently.
5. Return drained pasta to the pot over low heat. Gradually pour in the egg-cream mixture while tossing continuously until well coated.
6. Garnish with chopped parsley and additional Parmesan if desired. Serve immediately.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (approximately 350g)
• Calories: 600
• Sugar: 2g
• Sodium: 750mg
• Fat: 38g
• Saturated Fat: 18g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 210mg