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    Home » Recipes » Pasta

    Smoked Salmon Pasta Carbonara

    Published: Feb 8, 2018, Last updated: Oct 8, 2021 by Emily This post may contain affiliate links.

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    Healthy and simple Smoked Salmon Pasta Carbonara. 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 little twist on a classic pasta carbonara.

    An overhead shot of smoked salmon pasta on a plate with chopped parsley on top

    Smoked salmon carbonara is a fun twist on a classic and traditional carbonara which is made with guanciale (cured pig jowl).

    Although the authentic recipe is insanely delicious and perfect as it is, I love to experiment in the kitchen and swapping the guanciale for smoked salmon was one delicious experiment!

    The sauce uses the same technique as the traditional recipe creating the creaminess from eggs and cheese (I used Parmigiano Reggiano instead of pecorino here).

    The whole recipe is rich and creamy with a luxurious feel to it (think Christmas and special occasions) whilst remaining super quick, easy and pretty inexpensive.

    See the full recipe below with step by step photos and tips!

    Step by step photos and recipe instructions

    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).

    step by step photos for making smoked salmon 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's 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.

    a close up of smoked salmon pasta on a plate and sitting on a wooden surface

    This has got to be one of the simplest and quickest pasta recipes out there, it is just so easy to make and you can't really go wrong as long as you use my tip above to prevent the eggs from scrambling.

    Eggs to pasta ratio

    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.

    I've seen recipes that use as many as 6 eggs for 4 servings and that is just wayyyy too much egg for my liking, I just don't like the taste. For me, the ratio I've used in this recipe works perfectly. The egg just coats the pasta and no more, it's creamy, silky and exactly how it should be.

    If you’ve tried this Smoked Salmon Carbonara or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

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    4.89 from 9 votes

    Smoked Salmon Pasta Carbonara

    Healthy and simple Smoked Salmon Pasta Carbonara. 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 little twist on a classic pasta carbonara.
    Course Main Course
    Cuisine Italian
    Prep Time 1 minute
    Cook Time 9 minutes
    Total Time 10 minutes
    Servings 4 people
    Calories 284kcal
    Author Emily Kemp

    Ingredients

    • 14.1 oz linguine pasta, or similar (400g)
    • 3 eggs
    • 2 tablespoon grated parmesan cheese
    • 5.2 oz smoked salmon (150g)
    • 1 small bunch fresh parsley
    • Salt and pepper

    Instructions

    • 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's 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.

    Notes

    • You could use chives instead of parsley.
    • Make sure you wait about 1 minute before adding the eggs so they don't scramble.
    • This pasta is best eaten immediately, it doesn't reheat or freeze well.

    Nutrition

    Calories: 284kcal | Carbohydrates: 27.8g | Protein: 19.2g | Fat: 10g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 1.65g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 545mg | Potassium: 76.2mg | Fiber: 1.8g | Sugar: 0.5g | Vitamin A: 532.5IU | Vitamin C: 9.3mg | Calcium: 60.7mg | Iron: 1.2mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
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    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!
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    Reader Interactions

    Comments

    1. Brian C

      February 23, 2022 at 7:36 pm

      Is there any other type of fish you would recommend? My wife is not a fan of salmon so I am looking for another option. Thank you for your help!!!

      Reply
      • Emily

        February 28, 2022 at 9:40 am

        Hi Brian, another good option is smoked mackerel 🙂

        Reply
    2. Amy

      May 04, 2021 at 11:05 pm

      Super easy to follow and a great recipe!5 stars

      Reply
      • Emily

        May 06, 2021 at 3:36 pm

        So happy you enjoyed it 🙂

        Reply
    3. Emi

      October 26, 2020 at 1:40 am

      I was looking for a recipe to use up a package of smoked sockeye and stumbled on your page. It's always nice to find a recipe that you have all the ingredients for. It is a big bonus when the recipe is GOOD!
      This was so easy and delicious. Next time I might experiment with capers and sauteed onions.
      Thanks!4 stars

      Reply
      • Inside the rustic kitchen

        October 26, 2020 at 6:55 pm

        Mmm capers would be delicious, so happy you enjoyed it!

        Reply
    4. Rick Nicolls

      May 27, 2020 at 8:06 pm

      Great idea subbing smoked salmon! Has anyone tried combining smoked salmon and pancetta or prosciutto?5 stars

      Reply
    5. Liz

      February 10, 2018 at 3:37 pm

      Wow my husband loves salmon (and I love pasta!) so this sounds like a great recipe for us both!5 stars

      Reply
      • Inside the rustic kitchen

        February 10, 2018 at 6:10 pm

        You'll need to try it, sooo good! 😀

        Reply
    6. Danielle Wolter

      February 10, 2018 at 3:08 pm

      OMG this sounds amazing! Smoked salmon is so yummy and I never thought of using it in carbonara. Love it! Pinned for later.5 stars

      Reply
      • Inside the rustic kitchen

        February 10, 2018 at 6:10 pm

        Thanks so much Danielle!

        Reply
    7. Bintu | Recipes From A Pantry

      February 10, 2018 at 3:00 pm

      My family loves a carbonara and this one looks absolutely delicious - I usually make mine using cream so will have to try it without.5 stars

      Reply
      • Inside the rustic kitchen

        February 10, 2018 at 6:11 pm

        Definitely try it without, it's much lighter but just as delicious!

        Reply
    8. Elizabeth

      February 10, 2018 at 2:01 pm

      I am absolutely loving the look of this! Love how it's only 300 calories too as these kinds of dishes can often be very calorific.5 stars

      Reply
    9. Charla @ That Girl Cooks Healthy

      February 10, 2018 at 1:27 pm

      I'm drooling over here because your recipe looks so darn good. I cannot say I'm well verse with Italian cuisines but would love to explore them some time.5 stars

      Reply
    10. Alia @ Everyday Easy Eats

      February 09, 2018 at 12:38 am

      Ooo Emily your Smoked Salmon Pasta Carbonara looks and sounds delicious!! I love how the recipe uses such few ingredients to make a full meal. Your photos look great and the step-by-step instructions and process shots are so helpful!! Great work! 🙂5 stars

      Reply
      • Inside the rustic kitchen

        February 10, 2018 at 10:11 am

        Thanks so much Alia, that's so nice of you!

        Reply

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