SMOKED SALMON CARBONARA RECIPE

LEEZA JOHAN

This recipe provides a simple yet elegant way to prepare a Smoked Salmon Carbonara, perfect for a quick, satisfying dinner. Using rich egg yolks and savory pecorino, it reinterprets the classic Italian favorite with the delicate smokiness of salmon. The dish is creamy without a drop of cream, achieving its luxurious texture from the emulsion of hot pasta, cheese, and eggs. This recipe is straightforward, focusing on the quality of ingredients.

SMOKED SALMON CARBONARA RECIPE

Here’s how to make it:

Ingredients:

  • 8 oz of spaghetti

  • 4 oz of smoked salmon, sliced into bite-sized pieces

  • 2 large eggs and 1 egg yolk

  • 1 cup of Pecorino Romano cheese, grated

  • 1 teaspoon of fresh cracked black pepper

  • 1 clove of garlic, minced (optional)

  • 2 tablespoons of fresh parsley, chopped, for garnish

  • 1 tablespoon of red pepper flakes (optional, for a kick)

  • Salt, for the pasta water

Instructions:

  1. Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to the package directions until it is al dente. Reserve at least one cup of the pasta cooking water before draining. Draining the pasta slightly wet is important for the sauce.

  2. Prepare the Egg Mixture: While the pasta is cooking, whisk together the two whole eggs, the extra egg yolk, and the Pecorino Romano cheese in a medium-sized bowl. Stir in the black pepper and, if using, the red pepper flakes and minced garlic until the mixture is a thick paste.

  3. Combine the Ingredients: Once the pasta is ready and drained, return it to the still-warm pot (which should be removed from the heat to avoid scrambling the eggs). While the pasta is very hot, quickly add about half of the reserved pasta water, the egg mixture, and the smoked salmon.

  4. Emulsify the Sauce: Immediately toss and mix everything vigorously with a pair of tongs or a pasta fork. The heat from the pasta will cook the eggs just enough to create a smooth, creamy sauce. Continue tossing and adding a splash more of the pasta water if needed until you achieve the desired creaminess.

  5. Serve and Garnish: Plate the Smoked Salmon Carbonara and finish with a sprinkle of fresh chopped parsley and a final dusting of fresh pecorino or parmesan, and serve immediately. Enjoy your meal.

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