Smoked Salmon Pasta Carbonara
A healthy and simple smoked salmon pasta carbonara recipe. Made with just five simple ingredients and ready in 10 minutes. It's a super quick and delicious weeknight meal that's creamy (without any cream), luxurious and packed full of flavour!
A healthy and simple smoked salmon pasta carbonara recipe. Made with just five simple ingredients and ready in 10 minutes. It's a super quick and delicious weeknight meal that's creamy (without any cream), luxurious and packed full of flavour!
- Carbohydrate 4.4642500000272 g
- Cholesterol 5.05000000058966 mg
- Fat 1.25553125019171 g
- Fiber 0 g
- Protein 3.64200000025771 g
- Saturated Fat 0.773803125115928 g
- Serving Size 1 1 people (230g)
- Sodium 138.779518239412 mg
- Sugar 4.4642500000272 g
- Trans Fat 0.0688593750117998 g
- Calories 43 calories
Step-by-step
- Bring a large pot of salted water to a boil and add the linguine or long pasta shape of your choice. Cook the pasta according to packet instructions until al dente.
- Meanwhile, cut the smoked salmon into thin strips and finely chop some fresh parsley (this is optional but I think it adds a nice freshness to the pasta).
- Next, add the eggs to a bowl and whisk together, add the grated parmesan and a good pinch of salt and pepper, stir to combine.
- Once the pasta is cooked, drain it and add it back into the pot you cooked it in. Sprinkle over the strips of salmon then add the whisked eggs and parmesan mixture, immediately stir the pasta to coat it evenly in egg and to distribute the salmon throughout the pasta evenly.
- Tip: wait exactly 1 minute before pouring over the egg mixture. If the pasta is too hot the eggs will scramble but if it is too cool the eggs will remain raw.
- The pasta should be creamy and evenly coated in sauce. Divide the smoked salmon pasta between bowls and top with a scattering of chopped parsley and an extra grinding of pepper, serve.
Eggs carry the structural weight in this dish, acting as both thickener and sauce without requiring heavy dairy. Temperature control dictates success when combining raw eggs with freshly drained pasta. Letting the cooked linguine rest for exactly one minute prevents the residual heat from converting the egg mixture into scrambled curds. Whisking three whole eggs with two tablespoons of grated parmesan creates a homogenous emulsion before it ever touches the noodles.
Avoiding Common Pitfalls
Scrambled eggs ruin carbonara faster than any other mistake. Puring the egg mixture over boiling-hot pasta guarantees coagulation, so monitor the cooling window carefully. Stirring continuously distributes the smoked salmon strips evenly while the warm starch thickens the sauce into a glossy coating.Scaling and Adjustments
Multiplying quantities requires caution because large batches retain heat longer in the pot. Doubling the recipe means extending the resting phase past one minute or transferring the pasta to a cooler mixing bowl to protect the egg proteins.
