Smoked Salmon Carbonara
A quick and indulgent pasta dish featuring smoky salmon and a creamy carbonara sauce, perfect for weeknight dinners or festive brunches.
Ingredients
Pasta and Sauce
- 200 g spaghetti Can be substituted with fettuccine or linguine.
- 100 ml heavy cream Greek yogurt can be used for a lighter version.
- 2 eggs
- 50 g grated Parmesan cheese Extra Parmesan for serving.
- 2 cloves garlic, minced
Main Ingredient
- 150 g smoked salmon, sliced Use high-quality smoked salmon for best flavor.
Instructions
Cooking Pasta and Sauce
- Cook the spaghetti according to the package instructions until it’s al dente.
- In a mixing bowl, whisk together the eggs, heavy cream, and Parmesan cheese until well combined.
- In a pan over medium heat, sauté the minced garlic until it’s fragrant—about 1 minute.
- Add the cooked spaghetti to the pan, then quickly pour the egg mixture over it, stirring constantly to combine.
- Fold in the smoked salmon and season with salt and pepper to taste.
- Cook for another minute until the sauce thickens slightly.
- Serve immediately, garnished with freshly chopped parsley.
Notes
To prevent the eggs from scrambling, remove the pan from heat before adding the egg mixture. Serve with extra Parmesan and a simple arugula salad with lemon vinaigrette.