Smoked Salmon Pasta Carbonara without cream is easy, quick and light. The eggs and parmesan cheese give it plenty of flavour and make the dish lovely and creamy. Smoked Salmon is a great alternative to bacon and has its own strong flavour which is why this dish works so well. Because the Salmon doesn't need to be cooked, you can have this dish ready in just 15 minutes.
Classic pasta carbonara is an Italian dish that probably comes from the area around Rome. It's thought to have originated just after the Second World War when Romans were eating egg and bacon provisions supplied by troops from the United States. Swapping the bacon for smoked salmon is a relatively recent twist on this classic dish.
For a more traditional version with bacon, try my Tagliatelle Carbonara
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Ingredients
- Smoked Salmon - is widely available and is cured or smoked so doesn't need cooking. It is sometimes called Lox or Hot or BBQ Smoked Salmon. In some North American cities, it's also known as 'Nova'. Look for the Marine Conservation Society label to show it has been responsibily sourced.
- Pasta - the best pasta to use in a carbonara is a long pasta such as spaghetti, linguine or tagliatelle. You can of course make it with any pasta shapes.
- Parmesan - is the traditional cheese used in a carbonara. It is a hard Italian cheese with a strong, nutty flavour. Buy a block and grate it yourself for the best flavour. pre-grated parmesan has a blander taste.
- Eggs - use any eggs. This recipe uses all the egg, not just the yolk as we are all about minimising food waste.
- Butter - because Smoked Salmon has a high sodium content due to the salt added during the curing and brining process, I use unsalted butter.
- Herbs - fresh parsley, chives or dill are optional but a nice addition
See recipe card for quantities.
Instructions
Making a Salmon Pasta Carbonara without cream is very straightforward and takes just 15 minutes. If using vacuum-packed smoked salmon, it is best to open the packet 15 minutes before using it to allow it to breathe.
Put the pasta on to cook in a large pan of lightly salted boiling water and cook as per the packet instructions.
Beat the eggs together in a bowl, season with freshly ground black pepper, and stir in most of the parmesan cheese.
Melt the butter in a large frying pan. Using the back of a knife, press down on the garlic bulbs. This helps the flavour to be released. Add the garlic bulbs to the frying pan and fry for 2 minutes. Remove the garlic cloves with a slotted spoon and discard. The garlic flavour will be left.
Keep the heat on low and when the spaghetti is cooked, scoop out a small cup of pasta water and put it to one side. Drain the spaghetti then add to the frying pan.
Add the salmon strips and toss it all together and make sure the pasta is well coated in the butter. Add a few tablespoons of the pasta water. This helps with the creamy texture.
The crucial moment. Take the frying pan off the heat and quickly pour in the eggs and cheese. Toss it furiously together. Add a little more of the pasta water if you need to loosen it some more. Serve immediately with the remainder of the cheese sprinkled on top with more freshly ground black pepper and freshly chopped chives or parsley.
Hint: You need to remove your pan from the heat when tossing the egg mixture with the pasta to avoid scrambled eggs! The residual heat is enough.
Substitutions
Smoked Salmon has a lovely strong flavour and is a great alternative to bacon. However, you can also make this Smoked Salmon Carbonara with salmon fillets.
Cook the salmon fillets whilst the pasta is cooking. Poach them for 5 -6 minutes depending on thickness. Remove the salmon from the skin and flake the fish ready to add to the cooked pasta.
You can also use tinned or canned salmon. I recommend choosing tinned salmon in brine or spring water rather than oil.
Equipment
You will need a large pan to cook the pasta and a large frying or skillet pan to assemble the carbonara.
Serving Suggestions
A Salmon Carbonara has strong but fresh flavours. Serve it will some freshly ground black pepper and an extra sprinkling of parmesan cheese over the top.
Toasted pine nuts can make this dish extra special. Lemon juice really brings out the flavours so why not serve with a lemon wedge on the side.
Fresh herbs such as parsley, chives, or dill go well or you could top it with fresh rocket leaves.
For side dishes, I recommend a green salad, fresh spinach, or a side of cooked asparagus. For a heartier meal add a side of garlic bread.
Sustainability
When buying Smoked Salmon, look out for the Marine Stewardship Council Logo. This lets you know the salmon has been sustainably sourced from fish stocks that are not endangered. It also means the salmon has been fished without damage to other marine life. For more information on sustainably sourced salmon, have a look at the Marine Stewardship Council website.
Storage
Leftover Smoked Salmon Carbonara can be kept in the fridge for 2 - 3 days. You can eat it cold and it makes a great lunch the next day. You can reheat it but remember you should only reheat dishes once. Make sure it is piping hot. Because a carbonara already has the egg and cheese mixed in, for best results reheat it in a microwave
Smoked Salmon freezes well so keep some in for the next time you want to make this salmon carbonara recipe.
Top tip
When adding the egg mixture to the pasta, remove the pan from the heat and toss it together quickly to avoid the egg becoming scrambled.
Related
Looking for other Easy Salmon Recipes? Try these:
📖 Recipe
Smoked Salmon Pasta Carbonara No Cream
Ingredients
- 350 g spaghetti or linguine or tagliatelle, organic, fairtrade available
- 3 eggs organic or freerange
- 1 dash black pepper freshly ground organic, fairtrade available
- 100 g Parmesan cheese finely grated
- 50 g butter unsalted
- 2 cloves garlic peeled and left whole
- 200 g smoked salmon cut into strips
Instructions
- Put the pasta on to cook in a large pan of lightly salted boiling water and cook as per the packet instructions.350 g spaghetti
- Beat the eggs together in a bowl, season with freshly ground black pepper, and stir in most of the parmesan cheese.3 eggs, 1 dash black pepper, 100 g Parmesan cheese
- Melt the butter in a large frying pan. Using the back of a knife, press down on the garlic bulbs. This helps the flavour to be released. Add the garlic bulbs to the frying pan and fry for 2 minutes. Remove the garlic cloves with a slotted spoon and discard. The garlic flavour will be left.50 g butter, 2 cloves garlic
- Keep the heat on low and when the spaghetti is cooked, scoop out a small cup of pasta water and put it to one side. Drain the spaghetti then add to the frying pan.
- Add the salmon strips and toss it all together and make sure the pasta is well coated in the butter. Add a few tablespoons of the pasta water. This helps with the creamy texture.200 g smoked salmon
- The crucial moment. Take the frying pan off the heat and quickly pour in the eggs and cheese. Toss it furiously together. Add a little more of the pasta water if you need to loosen it some more. Serve immediately with the remainder of the cheese sprinkled on top with more freshly ground black pepper and freshly chopped chives or parsley.
Notes
Ingredient Notes
- Smoked Salmon - is widely available and is cured or smoked so doesn't need cooking. It is sometimes called Lox or Hot or BBQ Smoked Salmon. In some North American cities, it's also known as 'Nova'. Look for the Marine Conservation Society label to show the salmon has been responsibily sourced.
- Pasta - the best pasta to use in a carbonara is a long pasta such as spaghetti, linguine or tagliatelle. You can of course make it with any pasta shapes.
- Parmesan - is the traditional cheese used in a carbonara. It is a hard Italian cheese with a strong, nutty flavour. Buy a block and grate it yourself for the best flavour. pre-grated parmesan has a blander taste.
- Eggs - use any eggs. This recipe uses all the egg, not just the yolk as we are all about minimising food waste.
- Butter - because Smoked Salmon has a high sodium content due to the salt added during the curing and brining process, I use unsalted butter.
- Herbs - fresh parsley, chives or dill are optional but a nice addition
Storage
Leftover Smoked Salmon Carbonara can be kept in the fridge for 2 - 3 days. You can eat it cold and it makes a great lunch the next day. It can be re-heated but it is advised to only reheat dishes once. Make sure it is piping hot. Because a carbonara already has the egg and cheese mixed in, it's best only re-heated in a microwave Smoked Salmon freezes well so keep some in for the next time you want to make this salmon carbonara recipe.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Margaret Armstrong
Delicious really lovely
Nicola
A delicious recipe that was loved by the whole family, I added some steamed fine green beans. Thank you Claire
T-T
Amazing carbonara. Has to be the best one I've made yet. I honestly can't find any flaws. Recommend it to anyone who loves carbonara but can't be bothered going out, or has a kid who likes cooking.
REALMEALDEAL
Thanks so much am so pleased you liked it.
Catherine Horrigan
I love carbonara as it’s so quick and easy. I tried this with smoked mackerel for a change.
REALMEALDEAL
So pleased you liked it. I haven't tried it with Smoked Mackerel but sounds lovely