Description
A creamy and luxurious twist on traditional carbonara featuring smoky, tender salmon perfectly combined with rich eggs, Parmesan, and cream to create a velvety pasta dish that’s ready in just 25 minutes.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Main Ingredients
- 4 oz high-quality smoked salmon, chopped
Sauce
- 2 large eggs
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
Garnish
- 2 tablespoons chives or parsley, chopped
- Extra Parmesan cheese, for garnish
Instructions
- Cook Pasta: Boil salted water in a large pot and cook the fettuccine until al dente, about 8 to 10 minutes. Reserve some pasta water before draining the pasta to use later for adjusting sauce consistency.
- Mix Sauce: In a medium bowl, whisk together the eggs and heavy cream until smooth and combined. Then, stir in the freshly grated Parmesan cheese and freshly cracked black pepper to create a creamy sauce base.
- Combine Pasta and Salmon: Return the drained pasta to the pot and set over low heat. Gently fold in the chopped smoked salmon to evenly distribute the smoky flavor throughout the pasta.
- Add Sauce: Slowly pour the egg and cream mixture over the pasta while tossing continuously to prevent the eggs from scrambling and to develop a smooth, creamy texture. Add reserved pasta water gradually as needed to loosen the sauce to your preferred consistency.
- Garnish and Serve: Remove the pot from heat, garnish the carbonara with extra Parmesan cheese and chopped fresh chives or parsley. Serve immediately while warm for the best flavor and experience.
Notes
- Use high-quality smoked salmon for the best flavor and texture.
- Be sure to toss the pasta continuously when adding the egg mixture to avoid scrambling the eggs.
- Reserve pasta water is key to adjusting the sauce; add it little by little.
- This dish should be served immediately for optimal creaminess and freshness.
- If desired, substitute chives with parsley or dill for a different herbal note.
