There’s something so comforting about a warm bowl of carbonara, but when you add in the richness of smoked salmon, it becomes next-level indulgent.
This Smoked Salmon Spaghetti Carbonara is everything I love in a pasta dish: creamy, smoky, savory, and ready in under 30 minutes!
Why I Love This Recipe
This dish is my go-to when I want something elegant without spending hours in the kitchen.
The combination of smoky salmon with creamy egg-Parmesan sauce is just magic.
It feels fancy enough for date night but is easy enough for a weeknight dinner.
And that salty bite of cheese with a hint of garlic? So addictive.
What You’ll Need (Ingredient Highlights)
Spaghetti: Traditional base that holds the sauce beautifully.
Smoked salmon: Adds a rich, savory, slightly briny flavor.
Eggs + Parmesan: The heart of the carbonara sauce, creamy and cheesy.
Heavy cream: Optional, but adds extra silkiness.
Garlic: Adds aromatic depth.
Salt and black pepper: Just enough to enhance the flavors.
Pro Tips Before You Start
Don’t scramble the eggs! Mix them off-heat with hot pasta for a velvety sauce.
Use freshly grated Parmesan for the best melt and flavor.
Save pasta water — it helps emulsify the sauce beautifully.
How to Make Smoked Salmon Spaghetti Carbonara
Step 1: Cook the Pasta
Boil the spaghetti in salted water until al dente.
Reserve 1/2 cup of the pasta water, then drain the rest.
Step 2: Make the Sauce
In a bowl, whisk together the eggs, grated Parmesan, and heavy cream until smooth. Set aside.
Step 3: Sauté Garlic and Add Pasta
Heat a skillet over medium.
Sauté the minced garlic for a minute until fragrant, then add the cooked pasta and chopped smoked salmon. Toss well.
Step 4: Combine and Serve
Turn off the heat. Quickly stir in the egg mixture, tossing to coat the pasta.
Add some reserved pasta water a little at a time to reach your desired sauce consistency.
Serve immediately with extra Parmesan and black pepper.
What to Serve It With
Pair this pasta with a crisp green salad, a glass of white wine (like Pinot Grigio), or some roasted asparagus for a well-rounded meal.
Variations / Substitutions
Use linguine or fettuccine instead of spaghetti.
Swap smoked salmon with crispy pancetta for a more traditional feel.
Add peas or baby spinach for extra color and nutrition.
Storage & Leftovers
Store leftovers in an airtight container for up to 2 days in the fridge.
Reheat gently with a splash of cream or water — avoid high heat to prevent scrambling the eggs.
FAQs
Can I use canned salmon instead of smoked salmon?
Yes, but the smoky flavor will be missing. You can add a dash of smoked paprika as a substitute.
Is it safe to eat the eggs in the sauce?
Yes, as long as the hot pasta heats them through. They cook gently into a creamy sauce.
Can I make this ahead of time?
It’s best enjoyed fresh, but leftovers can be gently reheated within 1–2 days.
Can I skip the heavy cream?
Absolutely. It’s optional and not traditional — the eggs and cheese create the core of the sauce.
How do I prevent the eggs from scrambling?
Stir them into the pasta off-heat, and mix quickly. The residual heat is enough to cook them gently.
What kind of Parmesan is best?
Use fresh, finely grated Parmigiano-Reggiano for the best results.
Is this dish kid-friendly?
Yes, just use a mild smoked salmon and go easy on the black pepper.
Final Thoughts
This Smoked Salmon Spaghetti Carbonara is a creamy, dreamy, satisfying meal that proves gourmet doesn’t have to be complicated.
It’s a beautiful blend of comfort and sophistication — and once you try it, it just might become your new weeknight favorite.
