Smoked Salmon Carbonara is your creamy pasta fantasy reimagined with a luxurious seafood twist. Think of silky strands of spaghetti wrapped in a velvety sauce, topped with buttery smoked salmon and a scatter of fresh herbs. It’s elegant, rich, and surprisingly easy to pull off on a busy weeknight.

Unlike traditional carbonara, this version skips the bacon in favor of smoked salmon, adding a delicate smokiness that plays beautifully with the richness of the sauce. Every forkful is creamy, savory, and subtly briny – the kind of comforting dish that impresses without trying too hard.

What Kind of Pasta Should I Use?

Classic carbonara calls for spaghetti, and that still holds true here. The long noodles cling to the sauce perfectly, letting the creamy mixture coat every strand. However, feel free to use fettuccine or linguine if that’s what you have on hand.

Ingredients for the Smoked Salmon Carbonara

Spaghetti – The ideal pasta for holding onto that luscious carbonara sauce. You can swap in fettuccine or linguine if desired.

Smoked Salmon – The star ingredient. It brings depth, elegance, and that signature smoky flavor. Choose a quality cold-smoked variety.

Egg Yolks – Essential for building a velvety sauce without cream. They create that rich, glossy texture.

Parmesan Cheese – Brings salty nuttiness and helps bind the sauce. Freshly grated is best.

Garlic – A clove or two lightly sautéed in oil adds warmth without overpowering the salmon.

Olive Oil or Butter – For sautéing the garlic and bringing everything together.

Salt and Pepper – Simple but crucial. Don’t forget a finishing grind of black pepper before serving.

Fresh Parsley (optional) – A touch of green brightness on top to balance the richness.

How To Make the Smoked Salmon Carbonara

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Step 2: Prepare the Egg Mixture

While the pasta is cooking, whisk together the egg yolks and grated Parmesan cheese in a bowl until smooth. Set aside.

Step 3: Sauté the Garlic

In a large skillet over medium heat, warm a tablespoon of olive oil or butter. Add minced garlic and cook for 1-2 minutes until fragrant, but not browned.

Step 4: Toss the Pasta and Make the Sauce

Add the drained pasta directly into the skillet with the garlic. Turn off the heat. Quickly pour in the egg and cheese mixture, tossing vigorously to coat the pasta. Add a splash of reserved pasta water, a little at a time, to loosen the sauce until it’s silky and creamy.

Step 5: Add the Smoked Salmon

Gently fold in the smoked salmon strips. The residual heat from the pasta will warm the salmon without overcooking it. Season with salt and plenty of freshly cracked black pepper.

Step 6: Finish and Serve

Plate the pasta immediately. Sprinkle with chopped fresh parsley, more Parmesan if desired, and a final twist of black pepper. Serve warm and enjoy the creamy, smoky perfection.

How to Serve and Store Smoked Salmon Carbonara

Smoked Salmon Carbonara is best served immediately while the sauce is creamy and glossy. Plate it straight from the pan, and top with extra black pepper and a bit more Parmesan if you like it bold. For a fresh contrast, pair it with a simple arugula salad or some lemon-dressed greens.

Storing leftovers? Place them in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet with a splash of milk or reserved pasta water to revive the sauce without scrambling the eggs. It’s not ideal for freezing, as the texture of the sauce and salmon may change.

Frequently Asked Questions

Can I use whole eggs instead of just yolks?

Yes, but using only yolks creates a richer, silkier sauce. Whole eggs will still work but the texture might be slightly thinner.

Is smoked salmon raw or cooked?

Cold-smoked salmon is cured and smoked but not cooked, which is perfect here since the pasta warms it through gently.

Can I add vegetables?

Absolutely! Peas, spinach, or asparagus work wonderfully. Add them to the pasta water during the last minute of cooking or sauté with the garlic.

What if I don’t eat salmon?

You can substitute smoked trout, cooked shrimp, or even sautéed mushrooms for a vegetarian version.

How can I avoid scrambling the eggs?

The key is to remove the skillet from heat before adding the egg mixture and to toss everything quickly. A little pasta water helps emulsify the sauce smoothly.

Is this dish gluten-free?

It can be! Just use gluten-free spaghetti and double-check your smoked salmon packaging to be sure.

Want More Pasta Ideas with a Twist?

If you love the creamy, smoky flavor of this Smoked Salmon Carbonara, you’ll want to try these delicious variations too:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for cozy comfort in every bite.
Skillet Ricotta Pasta with Roasted Broccoli when you’re craving a creamy, veggie-packed skillet meal.
One Pot Creamy Beef and Garlic Butter Pasta for a no-fuss dinner loaded with flavor.
Cheesesteak Tortellini in Rich Provolone Sauce if you love the fusion of pasta and sandwich shop flair.
Creamy Alfredo Lasagna Soup for a hearty, spoonable twist on pasta night.

📌 Save this recipe to your Pinterest dinner board so you can find it again when the craving hits: Follow Life with Jam on Pinterest

And don’t forget to share your version in the comments below. Did you go heavy on the garlic? Try capers or lemon zest? I’d love to hear how you make it your own.

Let’s make pasta night feel a little more gourmet — together.