Smoked Salmon Carbonara is a very easy-to-make recipe. This salmon pasta recipe is for lovers of fish and Mediterranean flavors.
I think you all know that Spaghetti alla Carbonara is an Italian pasta dish made with eggs, parmesan cheese, pecorino romano cheese, guanciale and black pepper.
In my version of salmon carbonara I wanted to prepare spaghetti carbonara with smoked salmon instead of guanciale. I also added a little of orange zest and its juice and oregano, to give the dish more flavor and color. The freshness of the orange and of the oregano removes the fat part of the salmon and these flavors match perfectly.
Smoked Salmon Carbonara is a really delicious dish, fresh and suitable for summer lunches, while the traditional Carbonara is a perfect dish for the fall/winter season.
Smoked Salmon Carbonara recipe is so easy to prepare that you don’t need more than 15 minutes to have it all done and ready to be served. It looks really appetizing, your guests or family will surely enjoy it.
Sicilian Oregano Curiosity:
It’s called the plant of peace and happiness by the ancient Greeks. Sicilian oregano grows wild on the Sicilian mountains. It’s gathered in bunches when the buds are still flowering, and dried in a special dries by solar energy. The fragrance of Sicilian oregano has an unmistakable flavor that gives an extra touch to your dishes, especially to salads. It can be used in many Mediterranean dishes, such as meat with tomato sauce, pizza, mixed with oil for grilled fish, on steaks, etc.
Smoked Salmon Carbonara recipe
- 350 g (12 oz) of spaghetti
- 150 g (5,3 oz) of smoked salmon
- 4 eggs
- 70 gr (2,5 oz) of grated Parmigiano cheese
- half glass of cooking cream
- 1 orange
- a bit of fresh or dried oregano
- a tablespoon of cognac (optional)
Beat three whole eggs and one yolk with a pinch of salt (1), add the cream (2) and the grated Parmesan cheese (3) and mix well with a fork to obtain a smooth cream.
Then cut the smoked salmon into small pieces (4) and place them in a bowl with a few leaves of fresh oregano broken by hand (if you do not find the fresh oregano, it will be fine dried oregano), grated zest of half an orange and a little of its juice (5). If you want a more intense flavor, depending on your tastes, add a tablespoon of cognac. Let marinate the salmon about 15 minutes during which you will boil the spaghetti in salted water (6).
Drain spaghetti when “al dente” and immediately add the beaten eggs cream on very hot spaghetti (7). Finally add the salmon with its marinade (8). Mix well and serve (9).