1. Prepare the ingredients
Start by putting a large pot of salted water on the stove to cook the spaghetti. Meanwhile, finely chop the onion and cut the smoked salmon into strips or small cubes. Peel the two garlic cloves and mince them finely with a sharp knife (you can use a garlic press if you prefer).
2. Cook the creamy base
In a non-stick pan, heat 1 to 2 tablespoons of oil over medium heat. Add the chopped onion and sauté gently for 3 to 4 minutes, until translucent. Then add the minced garlic and sauté briefly (just one minute to release its aroma).
Next, add the chopped smoked salmon and sauté for 1 to 2 minutes, just long enough for the oil and onion to absorb their flavor. Remove the pan from the heat: the salmon shouldn’t be overcooked, otherwise it will become dry and stringy.
3. Prepare the egg custard
In a separate bowl, whisk the eggs with the milk and add the grated Parmesan cheese. Season with salt (just a little, as the salmon is already quite flavorful) and a generous grind of black pepper. Mix well with a fork or whisk until smooth.
4. Cook the spaghetti
Once the water is boiling, add the spaghetti and cook it al dente, following the package instructions. Drain it, reserving a ladleful of the cooking water, which will be useful for tossing the spaghetti in the pan if needed.
5. Combine everything and mix
Return the drained spaghetti to the still-hot pan, off the heat. Immediately pour the egg-milk-Parmesan mixture over the pasta and stir vigorously so the residual heat cooks the eggs without curdling them like an omelet. If the sauce doesn’t thicken, you can briefly return the pan to very low heat, continuing to stir.
Finally, add the salmon, onion, and garlic mixture to the pasta, blending all the flavors well.
— 🧀 Tasty Tip
For an even richer variation, you can add a pinch of chopped fresh dill or some unwaxed lemon zest, which enhances the salmon’s aroma.
— 🥂 How to Serve It?
Serve the salmon spaghetti carbonara piping hot, sprinkled with a little Parmesan cheese and freshly ground black pepper. A glass of chilled white wine, such as a Pinot Grigio or a Vermentino, will perfectly complement this dish. —
❤️ Why you’ll love this recipe
It can be prepared in under 30 minutes
It has a refined yet familiar taste
It’s a lighter version of classic carbonara, without bacon or heavy cream
It’s also perfect for those who don’t like red meat
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Try it and let me know what you think in the comments! Did you customize the recipe? Did you use fresh salmon or add herbs?
Any variation is welcome!
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