Description
A creamy twist on the classic Italian carbonara, combining rich eggs and cream with the sophisticated smokiness of salmon.
Ingredients
- 200g spaghetti
- 150g smoked salmon, chopped
- 2 large eggs
- 100ml heavy cream
- 50g grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the spaghetti in salted boiling water according to package instructions until al dente.
- In a bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper until smooth.
- Sauté minced garlic in olive oil over medium heat until fragrant, about 1 minute.
- Stir in chopped smoked salmon and let cook for 1-2 minutes.
- Drain pasta, reserving a bit of the pasta water. Toss spaghetti into the pan with salmon and garlic.
- Remove from heat and quickly stir in the egg and cream mixture, adding reserved pasta water for creamy consistency.
- Plate immediately and garnish with fresh parsley.
Notes
You can substitute heavy cream with Greek yogurt for a lighter version. Ensure spaghetti is ‘al dente’ for best texture.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian