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A healthy and simple smoked salmon pasta carbonara recipe. 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 your average pasta carbonara…

After substituting guanciale or pancetta for smoked salmon in my pasta carbonara I was SO impressed with how much flavour was packed into it with so little ingredients. It’s creamy and smokey and just sooo delicious especially topped with some finely chopped parsley which adds a burst of freshness.

This smoked salmon pasta is made with linguine pasta, one of my favourite long pasta shapes but you could also use spaghetti, fettuccine or even bucatini (a hollow spaghetti shape).

I also make this smoked salmon pasta with a simple and traditional carbonara sauce, there’s no cream involved people, no cream. All the sauce consists of is egg, grated parmesan and salt and pepper. Four of the simplest ingredients that almost everyone has in their kitchen as an everyday staple.

How To Make Smoked Salmon Pasta Carbonara – Step By Step

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.

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.

To Make Traditional Pasta Carbonara

1. Substitute the smoked salmon for guanciale (Italian cured pig cheek) or pancetta around 150g/5.2 oz for four servings.
2. Fry the pancetta while the pasta is cooking until slightly crispy. Turn off the heat and add the pasta to the pan with the pancetta. Toss to coat then add the eggs and follow instructions as above (omit the chopped parsley and top with more parmesan and pepper).

I hope you enjoy this one!

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5 from 7 votes

Smoked Salmon Pasta Carbonara

A healthy and simple smoked salmon pasta carbonara recipe. 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!

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 (400g) linguine pasta, or similar14.1 oz (400g) linguine pasta, or similar
• 3 eggs3 eggs
• 2 tbsp grated parmesan cheese2 tbsp grated parmesan cheese
• 5.2 oz (150g) smoked salmon , Scottish if possible5.2 oz (150g) smoked salmon , Scottish if possible
• 1 small bunch fresh parsley1 small bunch fresh parsley
• Salt and pepperSalt 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

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.

To Make Traditional Pasta Carbonara

1. Substitute the smoked salmon for guanciale (Italian cured pig cheek) or pancetta around 150g/5.2 oz for four servings.
2. Fry the pancetta while the pasta is cooking until slightly crispy. Turn off the heat and add the pasta to the pan with the pancetta. Toss to coat then add the eggs and follow instructions as above (omit the chopped parsley and top with more parmesan and pepper).

 

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
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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