Salmon Pasta Carbonara with baked salmon fillet, a quick and easy midweek recipe that is ready in 15 minutes. You only need a few simple ingredients to make a spectacular dinner that will have everyone ask for seconds. This carbonara recipe with a twist is sure to become a family-favourite pasta recipe.
As tempting as a romantic meal for two in a 5-star restaurant is, you can always settle for the best homemade dinner date, and it can still be your dream date. This pasta carbonara ticks all the boxes, it's quick and super easy, it's fancy, and absolutely delicious.
They say that love goes through the stomach, and it's true. You'll definitely impress your date with this Italian dish with a twist. The bacon carbonara is the more popular choice, but I always found that fish, and salmon in particular is a great choice for a posh dinner.
You can replaced the baked salmon with smoked salmon, that's absolutely fine. Or, you can pan fry the fresh salmon, whatever works for you. You can use any kind of pasta you have around, I love spaghetti for this dish, but anything else would do.
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What is pasta carbonara?
Pasta carbonara is one of the easiest pasta dishes you can ask for. All you need is cooked pasta, eggs and parmesan cheese. And nothing else. No cream, no sauces. The egg coats the pasta beautifully, and the parmesan gives that lovely sharp kick we need.
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I actually like to add tons of parmesan to it, but it's up to you how much you add. Just cook the pasta according to the packet instructions, reserve 2-3 tablespoons of water it was cooked in, and drain the rest.
Beat the egg with a pinch of pepper, and half of the parmesan, and add it to the hot pasta.
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- spaghetti - you can also use any other pasta of your choice
- salmon fillet - fresh
- parmesan cheese - I prefer to buy a block of cheese and grate it myself, it tastes way better than ready-grated parmesan
- salt and pepper - for seasoning the salmon and pepper for the egg sauce too
- eggs - I used one whole egg and one egg yolk
Step-by-step photos and instructions
- Cook the spaghetti according to the packet instructions.
- Arrange the salmon fillets on a baking tray, season with salt and pepper, and bake at 200 degrees Celsius (390 Fahrenheit) for 10-12 minutes or until cooked through.
- Reserve 2 or 3 tablespoons of the water the spaghetti were cooked in, and drain the rest.
- Leave the pasta aside for 2 minutes.
- Grate the parmesan.
- Beat the eggs well, add the parmesan and pepper, then add the mixture to the pasta together with the reserved water.
- Mix well.
- Transfer to 2 plates, top with the flaked salmon and parsley, then serve immediately.
Expert tips
Note! Do not rinse the pasta after draining, we need it to be hot to cook the egg. Make sure the egg is at room temperature before adding it to the pasta.
If the egg is cold, it might scramble. To be on the safe side, once you drain the water from the pasta, leave the pasta aside for 2 minutes, then add the egg mixture and reserved water. Mix well to coat, cook for a further 30 seconds or so.
The salmon can either be pan-fried, or baked. I chose the baking option. It only takes 10-12 minutes in the oven, depending on the size of the fillets. No need to remove the skin before cooking, the salmon comes off easily once it's cooked.
If you use smoked salmon, you can add it to the pan together with the egg mixture, so it can cook a bit, or just top the dish when you serve the pasta, and have it the way it is. Do give it a go! If you liked this dish, why not check my other pescatarian recipes?
If you’ve liked my SALMON CARBONARA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Salmon Carbonara
Ingredients
- ¼ packet of spaghetti (150 g )
- 1 large salmon fillet
- 1 whole egg
- 1 egg yolk
- 3 tablespoon parmesan cheese
- a pinch of salt and pepper
- 1 tablespoon fresh parsley to garnish
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Instructions
- Arrange the salmon fillets on a baking tray, season with salt and pepper, and bake at 200 degrees Celsius (390 Fahrenheit) for 10-12 minutes or until cooked through.
- Cook the spaghetti according to the packet instructions.
- Reserve 2 or 3 tablespoons of the water the spaghetti were cooked in, and drain the rest.
- Leave the pasta aside for about 2 minutes.
- Beat the eggs well, add the parmesan and pepper, then add the mixture to the pasta together with the reserved water.
- Mix well to combine.
- Add the flaked salmon and garnish with parsley.
Video
Notes
- Note! Do not rinse the pasta after draining, we need it to be hot to cook the egg. Make sure the egg is at room temperature before adding it to the pasta.
- If the egg is cold, it might scramble. To be on the safe side, once you drain the water from the pasta, leave the pasta aside for 2 minutes, then add the egg mixture and reserved water. Mix well to coat, cook for a further 30 seconds or so.
James Frederick Thorley says
I have made many salmon carbonaras, using different recipes but mostly the same ingredients and this one turned out superior to the rest. It was the first one that suggested that I should cook the salmon fillet in the oven first. The only extra I added was a green vegetable. In the summer I would make a salad. It turned out very well and was an excellent quick meal, highly recommended for anyone who likes fish.
Daniela Apostol says
Thank you for your feedback, I am happy that you enjoyed my recipe!