Description
A creamy and flavorful smoked salmon carbonara that is perfect for any occasion.
Ingredients
Scale
- 400 g pasta of your choice (spaghetti or fettuccine)
- 3 large eggs
- 100 g grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- to taste freshly cracked black pepper
- to taste salt
- 200 g smoked salmon, sliced into strips
- fresh dill or parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest.
- In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season with salt and freshly cracked black pepper.
- In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic for about 1 minute until fragrant. Be careful not to burn it!
- Add the cooked pasta to the skillet with the sautéed garlic. Remove the skillet from heat. Quickly pour the egg and cream mixture over the pasta, tossing continuously to create a creamy sauce. The residual heat will cook the eggs gently.
- Add the smoked salmon and gently mix until combined. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Plate the pasta, and garnish with fresh dill or parsley and extra Parmesan cheese. Enjoy your delicious smoked salmon carbonara!
Notes
- Use fresh eggs for the best flavor.
- Adjust salt and pepper according to your preference.
- Plate with extra Parmesan for serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 200 mg