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Smoked salmon carbonara

Smoked salmon carbonara

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(18 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Serves 2
If you've got leftover smoked salmon trimmings, use them up in this creamy, indulgent pasta dish

Nutrition and extra info

Nutrition per serving

  • kcalories961
  • fat57g
  • saturates29g
  • carbs76g
  • sugars5g
  • fibre3g
  • protein41g
  • salt3.39g
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Ingredients

  • 200g quick-cook spaghetti
  • 1 tsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, crushed
  • 150ml double cream
  • 2 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp freshly grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 120g pack smoked salmon trimmings
  • ½ small bunch chives, snipped

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Method

  1. Cook the spaghetti. Meanwhile, melt the butter in a small pan, add the garlic and gently sizzle for 1 min. Remove from the heat.

  2. Lightly beat the cream, eggs, softened garlic and half the Parmesan in a bowl. Stir in the smoked salmon trimmings.

  3. Drain the pasta well and return to the pan. Add the salmon mixture and the chives, then toss well so the heat from the pasta lightly thickens the sauce. Serve scattered with the remaining Parmesan and plenty of black pepper.

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Comments (21)

Bill Richard's picture

It wouldn't be fair for me to judge this recipe as written. But I loved the idea of using smoked salmon instead of pancetta or bacon. Traditional carbonara doesn't use cream and it doesn't really need it. So I left out the cream entirely and even substituted olive oil for butter (though using smaller amounts of both would be quite nice). This also had the side benefit of making the dish more healthy. I also added lemon zest and some tarragon (next time I may add a spoonful of lemon juice as well). If not using cream, a trick is to reserve a small amount of the pasta water to add a bit at a time if the pasta gets too dry or sticky when tossing it with the beaten egg. Another tip: have the eggs at room temperature so that they cook appropriately when added to the hot pasta (this is especially true if one does use cream).

Barushka's picture
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It was nice, but I have to say it was little bit bland. I didn't feel the garlic there at all. But will return to it once a while.

jc1000's picture
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Absolutely delicious!!! Doubled recipe but as I only had 200g of smoked salmon I was concerned it would be bland - not so! Fresh chives definitely give it a boost. Very quick & simple and will become a regular in our house!

ROSEGAR69's picture

Made this tonight with 150g of smoked salmon. Forgot to add the chives, but it was still delicious. Will definitely make again. So quick and easy. I'd almost go as far to say it was better than our normal traditional bacon carbonara!

Rigney's picture

Had some smoked salmon leftover from Xmas, so I thought I would try this. Well I wasn't disappointed it was lovely, didn't have chives so I used chopped spring onions and tagliatelle instead of spaghetti. Will defiantly have this again, I agree with others that 150 g of smoked salmon is not enough.

babs60's picture
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Went down very well with the family. Based on previous comments I added more smoked salmon, & the juice & zest of a lemon. I also added a small amount of cooked broccoli. Will certainly be making it again.

louiselynch's picture

There I was wondering if it was possible to substitute smoked salmon for bacon in a carbonara sauce when up popped this recipe. Thanks so much for posting. Added extra salmon as jule955 suggested and zest of a lemon too. Yummy!

jule955's picture
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Lovely, but I thought it needed a bit more salmon.

lizleicester's picture

Such a simple way to do pasta. I used multicoloured Christmas shapes pasta (!) so it didn't look too bland and it tasted delicious.

annak19's picture

Lovely, I prefer this carbonara to the original. Serve with plenty garlic bread to mop up the sauce. Mmm :)

goonerdon1886's picture

Cooked it for my lot (4 kids). They absolutely loved it!!!

andruth's picture

Every time I make this I'm surprised just how yummy it is despite being so simple. And it's even more surprising given that I replace the cream with lite sour cream and leave out the cheese. I still think it tastes great and it's much less fat.

lizaloughman's picture
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Very good simple meal for two, but very very rich! Next time Ii might try yoghurt, sour cream or even just 1/4 or 1/2 less cream. It would also be lovely with a green veg tossed through, e.g., baby spinach or rocket. Yum!

johnbyz4's picture

This is a fab recipe, and really fast to prepare/cook. I of course changed it a tiny bit - two cloves of garlic, added the peas too, and pepper. However I used coft cheese instead of cream and PecoriniRomano instead of Parmesan as it is slightly cheaper and more genuine southern Italian hard cheese used for pasta (apparently). Really tasty and really quick - like 10mins start to eating. Just fab!

darrenbell284's picture
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Nice, quick and easy meal. Added peas as per suggestions and they worked well. It's missing a little bit of oomph for me, to take it to a five star meal - I've had a similar recipe with some wasabi paste which was stunning, hence the four stars.

thecherub's picture
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This was very tasty, very easy and quick to do. Also very filling! Yum!

dalvinder's picture
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Gorgeous and easy but added less cream than stated.

pearlhoque's picture
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Really easy and quick, q naughty though with all the cream & cheese... Added some broccoli to the pasta whilst it boiled to ease my guilt!

joanneg79's picture
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Perfect! Really quick and surprisingly easy. I also added the peas (at Joanne's suggestion) and some broad beans to use them up! It was delicious!

janerichardson's picture
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Lovely! Quick and easy supper. I was also using up leftover smoked salmon, I used creme fraiche and also added a handful of frozen peas (chucked in with the boiling pasta towards the end of cooking) to give colour (my chives being under 6" of snow) at Joanne's suggestion

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