Smoked Salmon Carbonara is an incredibly easy recipe that brings together the rich taste of smoked salmon with the creamy, comforting texture of a classic carbonara.
This dish is perfect for anyone who loves Mediterranean flavors and enjoys experimenting with traditional recipes.
As you may already know, classic Italian Carbonara is made with eggs, Pecorino Romano, guanciale, and black pepper. However, in my version of this iconic dish, I’ve swapped the guanciale for smoked salmon, giving it a delightful seafood twist that’s both elegant and simple to prepare.
To elevate the flavors even further, I’ve added a hint of orange zest and juice, along with a touch of oregano. The brightness of the orange complements the smokiness of the salmon beautifully, while the oregano adds a subtle herbal note.
Smoked Salmon Carbonara is a versatile recipe that works wonderfully for any occasion. Its fresh and vibrant taste makes it especially suitable for summer lunches, while the traditional carbonara is more commonly enjoyed during the cooler fall and winter months.
The best part? This recipe is so quick and easy to make that you can have it ready in just 30 minutes. If you’re looking for a new way to enjoy pasta with salmon, this Smoked Salmon Carbonara will surely become one of your favorites!
Ingredients
Prep Time: 5 Mins | Marinate Time: 15 Mins | Cook Time: 10 Mins | Servings: 4
- 350 g (12 oz) spaghetti
- 150 g (5 oz) smoked salmon
- 4 medium eggs
- 70 g (¾ cup) Parmigiano Reggiano, grated
- ¼ cup heavy cream
- Zest of 1 orange + its juice
- ½ teaspoon fresh or dried oregano
- Salt, to taste
Kitchen Tools and Equipment
To prepare Smoked Salmon Carbonara, you’ll need a few essential kitchen tools. Here’s a list to help you get organized:
- Large Pot: For boiling the spaghetti. Choose a pot large enough to allow the pasta to cook evenly without sticking together.
- Mixing Bowls: To whisk the eggs and combine them with the cream and cheese. Use a medium-sized bowl to have enough space for mixing.
- Whisk or Fork: For beating the eggs and creating a smooth, creamy mixture. A whisk works best for a lump-free result, but a fork is a simple alternative.
- Cutting Board and Knife: To cut the smoked salmon into small pieces and zest the orange. A sharp knife ensures precise cuts, while a cutting board keeps your workspace clean.
- Zester or Grater: To finely grate the orange zest. A microplane zester works perfectly for achieving thin, aromatic zest.
- Spaghetti Fork or Tongs: For lifting the spaghetti directly from the pot and mixing it with the egg mixture. These tools make it easier to handle the hot pasta.
- Serving Bowl or Plates: To serve the pasta. Warm bowls or plates can help keep the dish at the perfect temperature while serving.
Instructions
Make the Sauce
Step 1) - Start by preparing the creamy base for your carbonara. Crack the four eggs into a bowl and beat them gently with a fork until the yolks and whites are well combined. Add a pinch of salt to season, then pour in the heavy cream and sprinkle in the grated Parmigiano Reggiano cheese. Mix everything together thoroughly with a fork or whisk until you achieve a smooth, creamy consistency. Set this mixture aside.
Step 2) - Next, prepare the smoked salmon. Cut it into small, bite-sized pieces and place them in a bowl. Add a few leaves of fresh oregano, tearing them gently with your hands to release their aroma. If you don’t have fresh oregano, dried oregano works just as well—use about half a teaspoon. Grate the zest of one orange directly into the bowl, and then squeeze in a little of its juice, about a tablespoon. Toss the salmon gently to coat it in this fragrant mixture, then let it marinate for about 15 minutes. This step infuses the salmon with fresh citrus notes that perfectly balance its smokiness.
Cook the Pasta
Step 3) - While the salmon marinates, cook the spaghetti. Bring a large pot of water to a rolling boil, add the salt, and then add the spaghetti. Stir occasionally to prevent sticking and cook according to the package instructions, typically about 10 minutes, or until the pasta is "al dente" (firm to the bite).
Step 4) - When the spaghetti is ready, use a spaghetti fork or tongs to lift it directly out of the pot and transfer it to the bowl with the egg mixture. The heat from the pasta will gently cook the eggs, creating a creamy sauce. Toss the pasta immediately and thoroughly to ensure every strand is coated with the egg and cheese mixture.
Season and Serve
Step 5) - Finally, add the marinated salmon, along with any juices and zest left in the bowl. Gently mix everything together until the salmon is evenly distributed throughout the pasta. Taste and adjust the seasoning if necessary.
Serve your Smoked Salmon Carbonara immediately while it’s still warm, garnished with a few extra sprigs of oregano. Enjoy this fresh and flavorful dish with family or friends!
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Storage
Smoked Salmon Carbonara is best enjoyed fresh, as the creamy sauce maintains its texture and flavor when served immediately after preparation.
However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to ONE DAY.
To reheat, transfer the pasta to a skillet with a splash of milk or cream to restore its creamy consistency. Warm it gently over low heat, stirring frequently, to avoid scrambling the eggs or overcooking the salmon.
Keep in mind that reheating may slightly alter the texture of the sauce and salmon, so it’s always best to savor this dish FRESHLY MADE!
Variations
If you’d like to try some variations of Smoked Salmon Carbonara, here are a couple of ideas to customize the recipe to your taste:
- Fresh Salmon: Swap smoked salmon for fresh salmon for a milder, more delicate flavor. Simply cut the fresh salmon into small cubes and cook it lightly in a skillet with a drizzle of olive oil before adding it to the pasta. This variation is perfect for those who prefer a lighter dish without the smoky undertones.
- Herbs: Experiment with different fresh herbs to enhance the flavors. While oregano adds a Mediterranean touch, you can try fresh dill, parsley, or chives for a different aroma. Dill pairs particularly well with salmon, adding a refreshing and slightly tangy note. Mix and match herbs to find your favorite combination!
These simple adjustments allow you to explore new flavors while keeping the dish just as easy to prepare and delicious.
Recipe Card
Smoked Salmon Carbonara: A Fresh and Flavorful Twist
Ingredients
- 350 g spaghetti - 12 oz
- 150 g smoked salmon - 5 oz
- 4 eggs - medium
- 70 g Parmigiano Reggiano - ¾ cup, grated
- ¼ cup heavy cream
- 1 orange - zest and juice
- ½ teaspoon oregano - fresh or dried
- salt - to taste
Instructions
- Start by preparing the creamy base for your carbonara. Crack the four eggs into a bowl and beat them gently with a fork until the yolks and whites are well combined. Add a pinch of salt to season, then pour in the heavy cream and sprinkle in the grated Parmigiano Reggiano cheese. Mix everything together thoroughly with a fork or whisk until you achieve a smooth, creamy consistency. Set this mixture aside.
- Next, prepare the smoked salmon. Cut it into small, bite-sized pieces and place them in a bowl. Add a few leaves of fresh oregano, tearing them gently with your hands to release their aroma. If you don’t have fresh oregano, dried oregano works just as well—use about half a teaspoon. Grate the zest of one orange directly into the bowl, and then squeeze in a little of its juice, about a tablespoon. Toss the salmon gently to coat it in this fragrant mixture, then let it marinate for about 15 minutes. This step infuses the salmon with fresh citrus notes that perfectly balance its smokiness.
- While the salmon marinates, cook the spaghetti. Bring a large pot of water to a rolling boil, add the salt, and then add the spaghetti. Stir occasionally to prevent sticking and cook according to the package instructions, typically about 10 minutes, or until the pasta is "al dente" (firm to the bite).
- When the spaghetti is ready, use a spaghetti fork or tongs to lift it directly out of the pot and transfer it to the bowl with the egg mixture. The heat from the pasta will gently cook the eggs, creating a creamy sauce. Toss the pasta immediately and thoroughly to ensure every strand is coated with the egg and cheese mixture.
- Finally, add the marinated salmon, along with any juices and zest left in the bowl. Gently mix everything together until the salmon is evenly distributed throughout the pasta. Taste and adjust the seasoning if necessary.
- Serve your Smoked Salmon Carbonara immediately while it’s still warm, garnished with a few extra sprigs of oregano. Enjoy this fresh and flavorful dish with family or friends!
Granma says
I want to try this recipe. Thank you for sharing