Description
A rich and creamy smoked salmon carbonara that combines Italian classic techniques with heartwarming flavors, perfect for busy weeknights or relaxed weekend meals.
Ingredients
- 12 oz spaghetti
- 4 oz smoked salmon, sliced
- 3 large egg yolks
- 1 whole egg
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil or butter
- 2 garlic cloves, minced (optional)
- Freshly cracked black pepper
- Fresh parsley or dill, chopped
- Salt for pasta water
Instructions
- Cook the spaghetti in salted boiling water until al dente. Reserve 1 cup of the pasta water before draining.
- In a bowl, whisk together the egg yolks, whole egg, parmesan, and cracked black pepper until smooth.
- In a skillet, heat the olive oil or butter over medium heat. Add minced garlic, cooking briefly until fragrant, and then remove from heat.
- Toss the hot spaghetti in the skillet, allowing it to absorb the oil or butter.
- Pour the egg mixture over the pasta while tossing quickly to coat evenly. Use reserved pasta water to achieve a creamy consistency as needed.
- Fold in the smoked salmon strips gently, ensuring they are evenly distributed throughout the pasta.
- Garnish with freshly chopped parsley or dill, along with extra parmesan and cracked black pepper to taste.
- Serve immediately for maximum flavor.
Notes
Always opt for quality smoked salmon; it enhances the flavor profile. Use pasta water gradually for a creamier sauce, and remember to toss the pasta immediately after draining to prevent sticking.