Some days I just want to be able to throw something together for dinner quickly. Pasta is usually the answer! In this case, I just happened to buy some smoked salmon at Costco to use in salad and I still had some left.
Voila ! Smoked Salmon Carbonara. Bonus – no creams, just fresh eggs and Parmesan for the sauce. Read the recipe carefully, as you don’t want to overcook the eggs and Parmesan. The pasta MUST be a little cool to avoid scrambling the eggs!!! It looked and tasted great. You can skip the capers if it’s not something you like.
NOTE – Capers are immature flower buds from the Capparis spinosa (aka the “caper bush”), which grow all over the Mediterranean, just like olives do. Caper buds are picked before they can bloom into flowers. They are not a fish as some people mistakenly assume, but can be a little salty. Great on pizza, too.
Smoked Salmon Carbonara
- 14.1 oz (400g) linguine pasta, or similar
- 3 eggs
- 2 tbsp grated parmesan cheese
- 5.2 oz (150g) smoked salmon, sliced thinly
- 1 small bunch fresh parsley
- Salt and pepper
- 1 tbsp. of capers (optional)
1. 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.
2. Meanwhile, cut the smoked salmon into thin strips and finely chop some fresh parsley (this is optional).
3. 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.
4. 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.
5. Tip: wait exactly 1 minute before pouring over the egg mixture. If the pasta is too hot the eggs will scramble but if it’s too cool the eggs will remain raw.
6. 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.
I’ve seen and made many pasta carbonara recipes in my time and I find that using 1 egg less as many servings works best. Does that make sense? For four servings I use 400g/14oz of pasta (100g per portion) and 3 eggs.