← All recipesTotal: 30 min
Ingredients
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Instructions
- Cook spaghetti until al dente and reserve some pasta water.
- Whisk eggs, Parmesan and black pepper in a bowl.
- Drain pasta and remove the pan from the heat. Toss with the egg mixture and enough pasta water for a glossy sauce.
- Fold through smoked salmon and chives, then serve immediately.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Smoked salmon adds savory depth to a familiar creamy pasta.
- The sauce comes together quickly while the pasta cooks.
- A little lemon or herbs can keep the finished dish from feeling too heavy.
Tips for better results
- Take the pan off high heat before adding the egg mixture to reduce scrambling.
- Reserve pasta water so you can adjust the sauce consistency.
- Add smoked salmon near the end so it keeps its texture.
What to serve with it
Serve immediately with black pepper and a simple green salad.
Storage
Carbonara is best freshly made. Refrigerate leftovers promptly and reheat very gently, knowing the sauce will thicken.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, start checking near the earliest suggested time and judge the thickest piece first. Carryover heat will continue cooking the fish briefly after it leaves the heat.
Can I make this recipe ahead?
You can prepare many of the ingredients ahead, but salmon is usually best cooked close to serving. Refrigerate any cooked leftovers promptly.