If you’re searching for a restaurant-worthy dinner that’s both quick and deeply satisfying, look no further than Smoked Salmon Carbonara. This recipe takes everything we love about the classic Roman carbonara and spins it in a fresh, luxurious direction with velvety ribbons of smoked salmon. Creamy, smoky, and vibrant with fresh herbs and Parmesan, it’s an absolute treat you can throw together in under half an hour—perfect for weeknights, date nights, or whenever you want to spoil yourself.

Smoked Salmon Carbonara Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Smoked Salmon Carbonara is how its handful of simple ingredients meld into something far greater than the sum of their parts. Each component—from the rich cream to the lemony parsley—plays an essential role in creating a dish that’s savory, silky, and full of character.

Spaghetti or Linguine (12 ounces): These classic pasta shapes perfectly cradle the creamy sauce and smoked salmon, providing just the right bite.
Smoked Salmon (4 ounces, sliced into strips): The star of the show—choose high-quality smoked salmon for a melt-in-your-mouth texture and robust smoky flavor.
Large Eggs (2): They bring richness and help create that classic, glossy carbonara sauce without feeling heavy.
Grated Parmesan Cheese (1/2 cup): Adds salty, nutty depth to balance the smoky and creamy elements—use freshly grated if possible.
Heavy Cream (1/4 cup): For extra silkiness and body in the sauce; feel free to adjust or omit for a lighter result.
Olive Oil (2 tablespoons): Sautéing garlic in olive oil forms a flavorful base that infuses every strand of pasta.
Garlic (2 cloves, minced): Garlic provides a gentle aromatic lift, complementing the salmon beautifully.
Black Pepper (1/4 teaspoon): Freshly cracked is best; it gives that little bite every good carbonara needs.
Fresh Parsley (2 tablespoons, chopped): Brings color and fresh, herbal brightness to each bite.
Optional Lemon Wedges: A quick squeeze at the table wakes up all the flavors and adds a little zing.

How to Make Smoked Salmon Carbonara

Step 1: Cook the Pasta

Start by bringing a large pot of generously salted water to a rolling boil. Add your spaghetti or linguine, giving them a little stir to prevent sticking. Boil until al dente, according to the package directions. Just before draining, be sure to scoop out about half a cup of that beautiful starchy pasta water—this will help make your sauce extra creamy later.

Step 2: Prepare the Creamy Sauce Base

While your pasta is bubbling away, whisk together the eggs, grated Parmesan, heavy cream, and black pepper in a medium bowl. This mixture should look luscious and smooth. The eggs will gently cook when mixed with the hot pasta, making the sauce unbelievably silky without scrambling.

Step 3: Sauté the Garlic

Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds—just until fragrant, not brown. That little burst infuses the oil and sets the stage for the smoked salmon and sauce.

Step 4: Combine Pasta and Sauce

As soon as your pasta is drained, reduce the skillet heat to low. Add the hot pasta directly to the skillet and gently toss it in the garlicky oil until each strand is glossy and fragrant. Take the skillet off the heat, then swiftly pour in your egg-Parmesan-cream mixture, tossing continuously. This is where the magic happens—the residual heat will thicken the sauce just enough, so keep things moving to avoid scrambling the eggs. Add the reserved pasta water a splash at a time until everything is creamy and cohesive.

Step 5: Fold in the Salmon and Finish

Gently stir in the smoked salmon strips and chopped fresh parsley. The warmth from the pasta will just barely warm the salmon, preserving its silky texture. Taste and adjust with a little more black pepper or parsley if you like, then pile it onto plates. Finish with extra Parmesan and an optional squeeze of lemon right before serving—you’re ready to dig in to the ultimate Smoked Salmon Carbonara!

How to Serve Smoked Salmon Carbonara

Garnishes

A final flourish can really make your Smoked Salmon Carbonara pop. Shower each bowl with a sprinkle of fresh Parmesan and a little more parsley. If you’re a fan of citrus, a wedge of lemon on the side adds a burst of zest that wakes up all the creamy, smoky flavors.

Side Dishes

Keep your sides light and fresh to balance the richness. A crisp green salad with a lemony vinaigrette is a stellar match, or try simple steamed asparagus dusted with a touch of black pepper. Warm, crusty bread is never a bad idea for mopping up every drop of sauce.

Creative Ways to Present

For a little wow factor, use tongs to twirl the pasta into elegant nests on each plate, and drape extra smoked salmon over the top. You could also serve it family-style in a big, shallow bowl at the table, inviting everyone to help themselves. For an extra-special occasion, finish each serving with a tiny spoonful of salmon roe or a drizzle of high-quality olive oil.

Make Ahead and Storage

Storing Leftovers

Store any leftover Smoked Salmon Carbonara in an airtight container in the refrigerator for up to two days. The key is to cool it as quickly as possible to preserve the creamy texture and prevent the flavors from muddling.

Freezing

While classic carbonara sauces aren’t the best candidates for freezing, this version with smoked salmon and cream can be frozen in a pinch. Cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating, but keep in mind the sauce may separate slightly.

Reheating

Gently reheat Smoked Salmon Carbonara in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. Keep stirring until just heated through—be careful not to overcook, as the salmon can become tough and the sauce could turn grainy.

FAQs

Can I use fresh salmon instead of smoked salmon?

Fresh salmon offers a milder flavor and a different texture compared to smoked. If using fresh, cook it through (either poached, baked, or pan-seared) and break into bite-sized chunks. The final dish will be delicious, but you’ll miss that signature smoky pop.

What kind of pasta works best for this recipe?

Classic spaghetti or linguine is ideal, but feel free to swap in your favorite long pasta—fettuccine, tagliatelle, or even bucatini. The key is a shape that holds the creamy sauce and supports the smoky salmon.

Is it safe to eat raw eggs in carbonara?

The residual heat from the hot pasta gently cooks the eggs, making the sauce creamy while minimizing risk. If you’re concerned, use pasteurized eggs for added peace of mind.

Can I make Smoked Salmon Carbonara gluten free?

Absolutely! Substitute gluten-free spaghetti or linguine—the only adjustment you’ll need to make is to keep an eye on the pasta’s doneness, as gluten-free options can cook differently.

How do I keep the eggs from scrambling in my sauce?

The trick is combining the egg mixture with the hot pasta off the heat, and tossing quickly and continuously. This way, the eggs gently thicken rather than scramble, giving you a perfectly glossy, creamy sauce every time.

Final Thoughts

I can’t wait for you to try this dreamy Smoked Salmon Carbonara—it’s the kind of meal that feels decadent, yet is so achievable any night of the week. Grab a fork, pour a glass of something nice, and let this dish transport you to cozy Italian comfort, right at home!

Smoked Salmon Carbonara Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a luxurious twist on the classic carbonara with this Smoked Salmon Carbonara recipe. The creamy sauce, enriched with smoked salmon, creates a decadent pasta dish that’s perfect for a special dinner.

Ingredients

Scale

For the pasta:

12 ounces spaghetti or linguine

For the sauce:

4 ounces smoked salmon, sliced into strips
2 large eggs
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Optional lemon wedges for serving

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Instructions

Cook the pasta: Boil pasta until al dente, then reserve pasta water.
Prepare the sauce: Whisk together eggs, Parmesan, cream, and pepper.
Sauté garlic: Cook garlic in olive oil until fragrant.
Combine pasta and sauce: Toss cooked pasta in the skillet with the garlic, then add the egg mixture.
Finish the dish: Stir in smoked salmon and parsley. Serve with extra Parmesan and lemon wedges.