– **Title**: Smoked Salmon Carbonara
– **Ingredients**:
– 250g spaghetti or fettuccine
– 150g smoked salmon, sliced into strips
– 2 large eggs
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and black pepper to taste
– Fresh parsley or dill, for garnish
– Zest of 1 lemon (optional)
– **Instructions**:
1. **Cook the Pasta**: Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
2. **Prepare the Sauce**: In a bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and pepper until well combined.
3. **Sauté Garlic**: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
4. **Combine Pasta and Sauce**: Add the drained pasta to the skillet with garlic. Remove the skillet from the heat and quickly pour the egg and cream mixture over the pasta, stirring rapidly to ensure the heat from the pasta cooks the eggs gently and creates a creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
5. **Add Smoked Salmon**: Gently fold in the sliced smoked salmon, allowing it to warm through without cooking too much.
6. **Serve**: Plate the carbonara and garnish with fresh parsley or dill, black pepper, and lemon zest if using. Serve immediately while hot.
Enjoy your delicious Smoked Salmon Carbonara!
Key Ingredients & Substitutions
Smoked Salmon: The star of this dish! It adds a rich flavor. If you’re not a fan of smoked salmon, you could use cooked chicken or even shrimp. Just be sure to adjust cooking times accordingly!
Pasta: I love using spaghetti or fettuccine for this recipe. Both add a nice texture. You can swap it for whole wheat or gluten-free pasta if you prefer something healthier or have dietary restrictions.
Eggs: These bind the sauce and add creaminess. If you’re avoiding eggs, try using silken tofu blended until smooth as a substitute. It won’t taste the same but works well for a creamy texture.
Heavy Cream: This is key for richness. If you’re looking for a lighter option, half-and-half or even unsweetened almond milk can work. Just keep in mind it may change the flavor slightly!
Parmesan Cheese: Freshly grated is always best for flavor. If you don’t have Parmesan, Pecorino Romano is a great substitute. For a dairy-free option, try nutritional yeast for a cheesy taste.
How Do I Create a Creamy Sauce Without Scrambling the Eggs?
Crafting a creamy sauce with eggs requires a gentle touch. Here’s how to keep it smooth:
- Once the pasta is cooked and drained, let it cool for about a minute before mixing with the egg and cream mixture.
- Remove the skillet from heat before adding the egg mixture. The residual heat of the pasta will cook the eggs without scrambling them.
- Quickly toss the pasta with the egg mixture. This allows the sauce to coat the pasta evenly.
- If the sauce feels too thick, add the reserved pasta water gradually. Mixing helps achieve a creamy consistency without cooking the eggs too much.
With these tips, you’ll have a lovely creamy carbonara that’s sure to impress!
How to Make Smoked Salmon Carbonara
Ingredients You’ll Need:
For the Pasta:
- 300g spaghetti or fettuccine
For the Sauce:
- 200g smoked salmon, chopped into pieces
- 2 large eggs
- 100ml heavy cream
- 50g grated Parmesan cheese (plus extra for serving)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious Smoked Salmon Carbonara takes about 25 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and about 15 minutes putting everything together for a creamy, flavorful dish that’s ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling away, add your spaghetti or fettuccine and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Don’t forget to reserve 1 cup of the pasta cooking water before you drain the pasta in a colander. This water can help adjust the sauce later if needed!
2. Prepare the Sauce:
While your pasta is cooking, grab a mixing bowl and whisk together the two large eggs, heavy cream, and grated Parmesan cheese until it’s all well combined. This creamy mixture is what will make your pasta oh-so-delicious!
3. Sauté the Garlic and Salmon:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and cook it for about 1-2 minutes, stirring often until it’s fragrant. Be careful not to burn it! Then, gently add the chopped smoked salmon to the skillet and cook for an additional 1-2 minutes, just until it’s warmed through.
4. Combine Everything:
Now it’s time to bring it all together! Remove the skillet from the heat and add the drained pasta directly into the skillet with the salmon and garlic. Toss everything together to mix it up nicely. Then, quickly pour the egg and cream mixture over the pasta while tossing to coat the noodles. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired creamy consistency.
5. Season and Serve:
Finally, season the dish with salt and pepper to taste. Serve your Smoked Salmon Carbonara immediately, garnished with freshly chopped parsley and extra Parmesan cheese on top. Enjoy your delightful meal!
Can I Use Another Type of Pasta?
Absolutely! While spaghetti or fettuccine works great, you can use any pasta you prefer. Penne, linguine, or even whole wheat pasta are excellent alternatives. Just be mindful that cooking times may vary slightly, so check the package instructions for the best results.
Can I Make This Recipe Without Heavy Cream?
Yes, you can! If you want a lighter version, substitute the heavy cream with half-and-half or Greek yogurt. For a dairy-free option, try using a plant-based cream or cashew cream. Just be sure to adjust seasoning as necessary to maintain flavor.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container and refrigerate them for up to 2 days. When reheating, add a splash of water or additional cream to help loosen the sauce and stir gently over low heat to prevent the eggs from scrambling.
Can I Use Fresh Salmon Instead of Smoked Salmon?
Yes, you can! If using fresh salmon, cook it in the skillet before adding the garlic. Make sure it’s fully cooked before proceeding with the rest of the recipe. The smokiness of smoked salmon adds a unique flavor, but fresh will still create a delicious dish!
