Smoked Salmon Carbonara

I can give you a recipe for a Smoked Salmon Carbonara, with an Italian twist. Here is the step-by-step recipe.

Ingredients

• 320 g of pasta (linguine or spaghetti work well)
• 200 g of smoked salmon
• 4 egg yolks
• 100 ml of cooking cream (optional, for those who prefer a creamier version)
• 40 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste
• A bunch of chopped parsley (optional for garnishing)

Preparation

1. Bring a pot of salted water to boil for the pasta. Cook the pasta al dente following the instructions on the package.
2. In the meantime, cut the smoked salmon into strips.
3. In a bowl, beat the egg yolks with a pinch of salt, pepper, and grated Parmesan cheese. If you desire a creamier version, you can also add the cream at this step.
4. Heat a drizzle of olive oil in a pan and add the smoked salmon, sautéing it briefly. It’s important to set it aside.
5. When the pasta is ready, drain it, reserving some of the cooking water.
6. Add the pasta to the pan with the salmon and mix briefly over very low heat or with the heat turned off.
7. Remove the pan from the heat and add the mixture of eggs and cheese, stirring quickly. The idea is that the heat of the pasta slightly cooks the eggs, creating a creamy sauce. If necessary, you can add a bit of the cooking water to make it more fluid.
8. Serve immediately, garnishing with chopped parsley if desired.

Curiosity

The traditional carbonara recipe does not include the use of cream or salmon, but rather pancetta or guanciale and Pecorino Romano cheese. This variation with smoked salmon offers a smoky flavor twist and diverges from the classic Roman version for a different taste experience.

Enjoy your preparation and bon appétit!