Description
A luxurious twist on a classic Italian favorite, this smoked salmon carbonara combines the elegance of smoked salmon with a creamy, savory sauce.
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
Use high-quality ingredients for the best flavor, and don’t skip reserving pasta water for creaminess.
