Smoked Salmon Carbonara

Ingredients

• 400 gspaghetti
• 200 gsmoked salmon
• 240 ml (1 cup)double cream
• 2 largeeggs
• 100 gParmesan cheese, freshly grated
• 2 clovesgarlic, minced
• to tasteblack pepper, freshly cracked
• to tastesalt
• optionalfresh dill, for garnish
• a splasholive oil

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to a rolling boil. Cook the spaghetti according to the packet instructions until al dente, reserving about 240 ml (1 cup) of pasta water before draining.

2. 2

   Mix the sauce

   While the pasta cooks, whisk the double cream, eggs and half of the grated Parmesan together in a bowl. Season with black pepper and a pinch of salt.

3. 3

   Soften the garlic

   Warm a splash of olive oil in a large frying pan over a medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant and softened but not browned.

4. 4

   Add pasta salmon

   Turn the heat to low and add the drained spaghetti to the pan, tossing it gently in the garlic oil. Fold in the smoked salmon ribbons.

5. 5

   Coat the spaghetti

   Pour the cream and egg mixture over the pasta, stirring quickly to combine as you take the pan off the direct heat.

6. 6

   Loosen the sauce

   If the sauce is too thick, add the reserved pasta water a little at a time until it reaches the consistency you want.

7. 7

   Finish and serve

   Off the heat, add the remaining Parmesan and toss again. Garnish with fresh dill and extra black pepper.

What is smoked salmon carbonara?

Carbonara is an Italian pasta dish traditionally associated with Rome, usually made with eggs, hard cheese, cured pork and black pepper. This version swaps in smoked salmon and adds cream, making it a richer variation rather than a traditional Roman carbonara.

The method works by coating hot pasta with an egg-and-cream mixture off the direct heat, then using a little pasta water to adjust the consistency. Smoked salmon and Parmesan bring plenty of savoury flavour, so season cautiously.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 20g protein, 40g carbs, 30g fat.

The spaghetti supplies most of the carbohydrates, while the cream, eggs and Parmesan contribute much of the fat; the salmon, eggs and cheese provide protein. Pair a serving with a generous salad or vegetables for a more balanced plate.

Choosing the ingredients

Smoked salmon: Thin slices are easy to fold through the spaghetti and warm gently in the pan. Avoid cooking them for long, which can make the fish dry and firm.

Parmesan: Freshly grated cheese blends into the sauce more readily than larger shreds. Its saltiness also means you may need little or no extra salt.

Cream and eggs: Together, these make the sauce especially rich and smooth. Whisk them thoroughly with half the cheese before adding the mixture to the pasta.

Keep the garlic gentle

Cook the minced garlic over a medium heat for just 1–2 minutes, until fragrant and softened. Keep it from browning, as the recipe calls for a mild garlic flavour rather than a toasted one.

Use a large frying pan so the spaghetti can be tossed with the garlic oil and salmon without spilling. Once the salmon is added, keep the heat low.

Get a silky sauce

The egg mixture needs careful handling: stir it through quickly while taking the pan off the direct heat. This helps it coat the pasta rather than setting into pieces.

Pasta water: Add it gradually if the sauce seems too thick, tossing after each addition. The starchy water helps loosen the sauce while keeping it clinging to the spaghetti.

Timing and doneness

Start the sauce while the spaghetti cooks, as the recipe is designed to come together in about 30 minutes. Check the packet for the pasta’s cooking time and taste a strand near the end.

Drain the pasta when it is al dente, and remember to reserve the cooking water before draining. The sauce should look creamy and coat the strands when everything is tossed together.

What to serve with it

Serve the spaghetti straight away, while the sauce is warm and glossy. A simple green salad or lightly cooked vegetables make a fresh contrast to the rich pasta.

Finish each serving with black pepper and, if using, fresh dill. Chives can stand in for dill if you prefer their milder onion flavour.

Recipe notes & tips

• Reserve the pasta water before draining; it is easy to forget once the pan is ready.
• Grate the Parmesan finely so it is easier to mix into the sauce.
• Keep the smoked salmon in ribbons and fold it through gently.
• Taste before adding salt because both smoked salmon and Parmesan are salty.
• Add pasta water in small amounts so the sauce does not become too loose.

Variations

• Try another pasta: Use fettuccine or penne in place of spaghetti.
• Swap the cheese: Use Pecorino Romano instead of Parmesan for a sharper, saltier finish.
• Use a lighter cream: Choose half-and-half in place of double cream for a less rich sauce.
• Change the garnish: Scatter chopped chives over the pasta instead of dill.
• Make it non-seafood: Replace the smoked salmon with cooked chicken or tofu.

Common mistakes to avoid

• Browning the garlic: Cook it only until softened and fragrant, as browned garlic can taste bitter.
• Overheating the egg mixture: Take the pan off the direct heat and stir quickly so the sauce stays smooth.
• Adding all the pasta water at once: Pour it in gradually and stop when the sauce is creamy.
• Over-salting: Taste the finished pasta before seasoning further, since the salmon and cheese are already salty.
• Skipping the water reservation: Set aside about 240 ml before draining so you can loosen the sauce if needed.

How to store

Refrigerate leftovers in an airtight container and eat within 1–2 days. Reheat gently in a pan over a low heat with a small splash of water, stirring until warmed through; avoid high heat, which can make the sauce separate.

Frequently asked questions