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Smoked Salmon Carbonara Variation
Smoked Salmon Carbonara Variation
Classic DishSpaghetti Carbonara
Prep: 10 min • Cook: 15 min. A modern interpretation that swaps guanciale for delicate flakes of smoked salmon, offering a lighter yet still decadent take on carbonara. The richness of egg and Pecorino is beautifully complemented by the oceanic notes of salmon, with bright hints from lemon zest and fresh dill.
- Preparation time
- 10 min
- Cooking time
- 15 min
- Total time
- 25 min
- Servings
- 4
Instructions
Pasta and Egg Mixture
- 1Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
- 2While the pasta cooks, whisk together the egg yolks and whole egg in a medium bowl. Stir in the grated Pecorino Romano, lemon zest, chopped dill, and black pepper. Mix until well combined.
Assembly
- 1Reserve about 1 cup of the pasta cooking water before draining the spaghetti.
- 2Drain the spaghetti and immediately add it to the bowl with the egg and cheese mixture. Toss vigorously to coat the pasta evenly.
- 3Gradually add a little of the reserved pasta water (about 1/4 cup at a time), tossing continuously, until a creamy sauce forms. Be careful not to scramble the eggs; the residual heat from the pasta and water will cook them.
- 4Gently fold in the flaked smoked salmon.
- 5Divide the pasta among serving bowls. Garnish with extra Pecorino Romano, dill, and a final grind of black pepper, if desired.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 25 g
- Fat
- 22 g
- Carbs
- 61 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 25 g |
| Fat | 22 g |
| Carbs | 61 g |
Tips
- Ensure all your ingredients are prepped and ready before you start cooking the pasta, so assembly is quick.
- Use the hot pasta water sparingly to create a creamy sauce; too much will make it watery.
- Serve immediately to enjoy the perfect creamy texture and prevent the sauce from drying out.
