Description
A luscious twist on classic carbonara featuring smoky, tender smoked salmon tossed with creamy Parmesan sauce and perfectly cooked fettuccine pasta. This easy-to-make dish combines the rich flavors of smoked salmon and savory Parmesan cheese for a delicious, elegant meal ready in under 30 minutes.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Carbonara Sauce
- 2 large eggs
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
Additional Ingredients
- 4 oz high-quality smoked salmon, chopped
- 2 tablespoons chives or parsley, chopped
Instructions
- Cook Pasta: Boil salted water in a large pot and cook the fettuccine until al dente, about 8-10 minutes. Be sure to reserve some pasta water before draining to help adjust the sauce consistency later.
- Prepare Sauce Mixture: In a medium bowl, whisk together the eggs and heavy cream until smooth. Stir in the freshly grated Parmesan cheese and cracked black pepper to combine all flavors thoroughly.
- Combine Pasta and Sauce: Return the drained pasta to the pot over low heat. Gently fold in the chopped smoked salmon. Slowly pour the egg and cream mixture over the pasta while tossing continuously to create a creamy, silky sauce. Add reserved pasta water bit by bit as needed to reach your desired sauce consistency.
- Finish and Serve: Remove the pot from heat. Garnish with extra Parmesan cheese and freshly chopped chives or parsley. Serve immediately while warm to enjoy the full depth of flavors and creamy texture.
Notes
- Use high-quality smoked salmon for best flavor.
- Be cautious not to scramble the eggs by constantly stirring and keeping the heat low when combining the sauce with pasta.
- Reserved pasta water helps to loosen the sauce and helps it cling well to the pasta.
- Feel free to substitute parsley for chives depending on your preference.
- Serve immediately as the sauce is best enjoyed fresh and creamy.
