If you’ve got leftover smoked salmon trimmings, use them up in this creamy, indulgent pasta dish. Smoked Salmon Carbonara is a delicious twist on the classic Italian pasta dish, combining the rich, smoky flavor of salmon with the creamy, comforting texture of a traditional carbonara sauce. Perfect for a quick yet indulgent meal, this recipe brings together the best of both worlds—luxurious smoked salmon and a velvety, egg-based sauce. Simple, satisfying, and full of flavor, it’s a dish that’s sure to impress.
Ingredients
- 200g quick-cook spaghetti
- 1 tsp butter
- 1 garlic clove, crushed
- 150ml double cream
- 2 Butler’s organic eggs, beaten
- 3 tbsp freshly grated Parmesan
- 120g smoked salmon trimmings
- ½ small bunch of chives, snipped
Methods
- 1. Cook the spaghetti according to the package instructions. While the pasta cooks, melt the butter in a small pan, then add the garlic and sauté gently for 1 minute. Remove from the heat.
- 2. In a bowl, lightly beat the cream, eggs, softened garlic, and half of the Parmesan. Stir in the smoked salmon trimmings.
- 3. Drain the pasta, then return it to the pan. Add the salmon mixture and chives, tossing everything together so that the heat from the pasta lightly thickens the sauce. Serve with the remaining Parmesan and a generous sprinkle of black pepper.
