Description
A luxurious take on classic carbonara featuring delicate smoked salmon, creamy Parmesan sauce, and al dente fettuccine, perfect for a quick yet indulgent 25-minute meal serving four.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Smoked Salmon
- 4 oz high-quality smoked salmon, chopped
Sauce
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp freshly cracked black pepper
Garnish
- 2 tbsp chives or parsley, chopped
- Additional Parmesan cheese (optional)
Instructions
- Cook the Pasta: Boil salted water in a large pot and add the fettuccine pasta. Cook for 8-10 minutes until al dente. Reserve some of the pasta water before draining the pasta.
- Prepare the Sauce: In a medium bowl, whisk together the eggs and heavy cream until the mixture is smooth. Stir in the freshly grated Parmesan cheese and cracked black pepper to combine well.
- Combine Ingredients: Return the drained pasta to the pot on low heat. Gently fold in the chopped smoked salmon. Slowly pour the egg and cream mixture over the pasta while tossing continuously to create a creamy sauce. Add reserved pasta water as needed to achieve the desired consistency.
- Serve: Remove the pot from heat, garnish the pasta with extra Parmesan cheese and freshly chopped chives or parsley. Serve immediately while warm for the best flavor and texture.
Notes
- Be careful not to scramble the eggs when combining the sauce; toss continuously and keep the heat low.
- Using high-quality smoked salmon enhances the flavor significantly.
- Reserve some pasta water to adjust sauce consistency to your preference.
- For a lighter version, substitute heavy cream with half-and-half.
- This recipe is best enjoyed immediately to preserve the creamy texture.
