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A luxurious twist on the Italian classic, this recipe features flaky, pan-seared salmon in a rich and creamy carbonara sauce. Made with egg yolks, Parmesan, and starchy pasta water, this elegant dish comes together in under 40 minutes, making it perfect for a sophisticated weeknight dinner.
Cook the Pasta
Prepare the Carbonara Base
Cook the Salmon
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A luxurious twist on the Italian classic, this recipe features flaky, pan-seared salmon in a rich and creamy carbonara sauce. Made with egg yolks, Parmesan, and starchy pasta water, this elegant dish comes together in under 40 minutes, making it perfect for a sophisticated weeknight dinner.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 950.76 calories per serving with 58.73g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Create the Sauce
Finish and Serve
For a smokier flavor, use hot-smoked salmon flakes instead of pan-seared salmon. Add them at the very end with the parsley.
Sauté some green peas, asparagus tips, or baby spinach with the garlic before adding the pasta for extra nutrients and color.
While spaghetti is classic, this sauce also works beautifully with other long pasta shapes like linguine, fettuccine, or bucatini.
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle background heat.
Salmon is an excellent source of EPA and DHA, omega-3 fatty acids that are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Combining salmon and eggs provides a complete protein profile, essential for muscle repair, building lean mass, and maintaining overall body function.
Both salmon and egg yolks are natural sources of Vitamin D, important for bone health and immune function, and Vitamin B12, which is vital for nerve function and the formation of red blood cells.
A typical serving of this Salmon Carbonara contains approximately 800-850 calories. This is an estimate and can vary based on the exact ingredients used, such as the fat content of the salmon and the type of pasta.
It can be part of a balanced diet. It's high in protein and healthy omega-3 fats from the salmon. However, it is also rich in calories, fat, and sodium from the cheese and pasta. It's best enjoyed as an occasional indulgent meal rather than a daily staple.
You can, but the sauce will be less rich and creamy. The fat and emulsifying properties of the yolks are what create the classic carbonara texture. If you use whole eggs, try 2 whole eggs and 2 yolks to maintain some richness.
Carbonara is best served immediately. The sauce can become thick and clumpy upon reheating. If you must reheat, do so gently on the stovetop with a splash of water or milk to loosen the sauce, but the texture will not be the same.
A crisp, dry white wine like a Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay pairs beautifully. The acidity cuts through the richness of the sauce without overpowering the delicate flavor of the salmon.