Smoked Salmon Carbonara with Lemon and Dill

Smoked Salmon Carbonara recipe with Lemon and Dill

Smoked Salmon Carbonara with Lemon and Dill

In the time it takes for the pasta to cook you can have this fantastic Smoked Salmon Carbonara recipe ready for the table! Don’t like smoked salmon? Add the cooked meat or seafood of your choice! It’s a really great hectic weeknight meal. 

Over the Memorial Day weekend I broke out my smoker for the first of the season. I had purchased a side wild-caught Alaska salmon and wanted to smoke it. This recipe is the result of using some of the leftovers. Of course, you don’t have to smoke your own salmon, you could buy a small package at the market for your pasta.

Really, this recipe is ready in the time it takes for water to boil and the pasta to cook. So, for my cook top, that is about 15 minutes, total. While the pasta is cooking, I melted some butter in a small saucepan, to that I added a clove of minced garlic and sautéed it until just tender (about 1 minute). In a small bowl, I combined eggs, heavy cream, lemon zest, chopped fresh dill and some grated Parmesan cheese and whisked them together.

Once the pasta was cooked and drained, I added it back to the hot pan, stirred in the egg mixture and tossed it with the hot pasta. Turned into a bowl and sprinkled with smoked salmon pieces, some more lemon zest and ground black pepper, the carbonara was ready for the table.

That is all there is to this super-easy, unbelievably delicious, fresh, vibrant-tasting pasta!

I hope you’ll try it soon!

P~

5.0 from 1 reviews
Smoked Salmon Carbonara with Lemon and Dill
 
Prep time
Cook time
Total time
 
Carbonara with smoked salmon, lemon and dill make for a vibrant alternative to the traditional Carbonara. It's ready in minutes and is perfect for a quick weeknight meal!
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 8 ounces spaghetti, cooked according to package instructions for al dente.
  • 1 teaspoon butter
  • 1 clove garlic, minced
  • 2 eggs
  • ½ cup heavy cream
  • 3 tablespoons fresh grated Parmesan (or Pecorino) cheese
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh chopped dill
  • 4 ounces smoked salmon pieces
  • freshly ground black pepper
Instructions
  1. While the pasta cooks, in a small saucepan, melt the butter
  2. Add the garlic and gently saute for about 1 minute then remove from heat.
  3. In a small bowl, add the eggs, cream, Parmesan cheese, lemon zest and dill.
  4. Add the garlic butter and whisk to combine.
  5. Drain the pasta and return it to the hot pan.
  6. Add the egg mixture and toss well so the heat from the pasta lightly thickens the sauce.
  7. Turn the pasta out into a serving bowl.
  8. Sprinkle the top with the smoked salmon pieces and ground black pepper.
  9. Serve immediately.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Eggs, Entrée, Fish, Living in Elegant Simplicity, Pasta, Sauces. Bookmark the permalink.

4 Responses to Smoked Salmon Carbonara with Lemon and Dill

  1. Charlotte Tomeski says:

    Cooking is like therapy for me every evening. Every step of it, even the cleaning is so refreshing after a day at work. I have only tried one recipe from you so far, and it was divine, which is why I saved your site to refer to later.

  2. oh. my. yum. girl, this look amazing. And I doubly impressed that you smoked your own salmon. I need to come live with you so I can eat some of this amazingness on a daily basis. I am officially envious of Mr. Saucy ;)
    addie | culicurious recently posted…Classic Negroni Cocktail Recipe + #NegroniWeek!My Profile

    • Gosh, it was good! Addie, I’m on my third smoker…it’s one of my favorite porch-cooking tools. I currently have two…one charcoal fired and the other electric (for more precise temperature control). P~

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge