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A detailed close-up of smoked salmon spaghetti, showing the texture of the creamy sauce coating the pasta strands and pieces of savory smoked salmon.

Smoked Salmon Carbonara: A Creamy, Dreamy 20-Minute Meal

This Smoked Salmon Carbonara recipe is the ultimate 20-minute meal. A luxurious, creamy pasta dish made with a silky egg and Parmesan sauce, savory smoked salmon, and fresh black pepper. No cream needed for this elegant dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American, Modern Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Spaghetti or Linguine Or another long pasta.
  • 6 ounces Smoked Salmon Cold-smoked or hot-smoked, cut into bite-sized pieces.
  • 2 Large Eggs Room temperature is ideal.
  • 1 Large Egg Yolk For extra richness.
  • 1 cup Parmesan Cheese Freshly grated, plus more for serving.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Freshly Cracked Black Pepper Or more, to taste.
  • 1 tablespoon Olive Oil

Equipment

  • 1 Large Pot For boiling pasta.
  • 1 Large Skillet For assembling the sauce.
  • 1 Whisk

Method
 

  1. In a medium bowl, whisk together the 2 whole eggs, 1 egg yolk, freshly grated Parmesan cheese, and a generous amount of freshly cracked black pepper. Set aside.
  2. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve about 1.5 cups of the starchy pasta water.
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
  4. Slowly pour about 1/4 cup of the hot, reserved pasta water into the egg and cheese mixture, whisking constantly to temper the eggs. This prevents them from scrambling.
  5. Drain the pasta and immediately add it to the skillet with the garlic. IMPORTANT: Remove the skillet from the heat. Pour the tempered egg sauce over the pasta.
  6. Add the smoked salmon pieces to the skillet. Toss everything together vigorously for 1-2 minutes until the sauce becomes creamy and coats the pasta. The residual heat from the pasta will cook the sauce perfectly.
  7. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan cheese and black pepper.

Notes

Tip 1: Use room temperature eggs for a smoother, more emulsified sauce.
Tip 2: Do not skip reserving the pasta water. It's the key to a silky, creamy sauce without using any cream.
Tip 3: Work quickly once the pasta is cooked. The entire dish comes together in just a couple of minutes at the end.