Description
A luxurious twist on a classic Italian favorite, this smoked salmon carbonara combines silky egg sauce with tender ribbons of smoked salmon for a gourmet experience.
Ingredients
Scale
- 12 oz spaghetti
- 4 oz smoked salmon, sliced
- 3 large egg yolks
- 1 whole egg
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil or butter
- 2 garlic cloves, minced (optional)
- Freshly cracked black pepper
- Fresh parsley or dill, chopped
- Salt, for pasta water
Instructions
- Measure and grate the parmesan, separate the yolks from two eggs, add the whole egg, and slice the smoked salmon.
- Put a large pot of water on to boil and salt it generously.
- Cook the spaghetti until al dente, reserving 1 cup of pasta water.
- In a medium bowl, whisk together the egg yolks, whole egg, grated parmesan, and black pepper until smooth.
- Heat olive oil or butter in a large skillet over medium-low heat; briefly cook garlic if using.
- Add the drained spaghetti to the skillet, tossing to coat in oil or butter.
- Off the heat, pour the egg and parmesan mixture over the pasta, tossing quickly and adding reserved pasta water until desired consistency is reached.
- Gently fold in the smoked salmon and adjust seasoning if necessary.
- Plate immediately and garnish with herbs, extra parmesan, and black pepper.
Notes
Use room-temperature eggs for better emulsification. The reserved pasta water is essential for a silky sauce texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pasta Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg
Keywords: smoked salmon, carbonara, pasta, Italian, gourmet