Creamy Salmon Carbonara with Pecorino Romano

Creamy Salmon Carbonara – A Perfect Pasta Dish for Any Occasion

If you’re looking for a delightful twist on the classic carbonara, this creamy salmon carbonara is a dish that brings together the rich flavors of fresh salmon and the creamy, savory goodness of traditional carbonara. It’s quick, easy, and perfect for a weeknight dinner or a special occasion meal. The tender chunks of salmon, the creamy egg mixture, and the sharpness of Pecorino Romano cheese combine to create a dish that will surely impress your guests. Follow this detailed step-by-step guide to make the perfect salmon carbonara.

Ingredients (For 4 Servings):

Nutritional Information (Per Serving):

• Calories: 600
• Protein: 35g
• Carbohydrates: 50g
• Fat: 30g
• Fiber: 3g

Instructions:

1. Prepare the Ingredients:
   Begin by bringing a large pot of salted water to a boil. This will be used to cook the spaghetti. While waiting for the water to heat up, take the fresh salmon fillet and remove the skin. Once the skin is removed, cut the salmon into bite-sized cubes, approximately 2 cm each. This will help the salmon cook evenly and integrate seamlessly into the pasta.

2. Cook the Salmon:
   Heat a generous amount of extra virgin olive oil in a large pan over medium heat. Add the whole garlic clove (unpeeled) and sauté it until it’s lightly golden, releasing its aroma. Once the garlic is fragrant, remove it from the pan and discard it, leaving behind the infused oil. Add the cubed salmon to the pan, seasoning with a pinch of salt. Allow the salmon to cook for about 4-5 minutes, until it’s just cooked through and lightly golden on the edges. Be careful not to overcook the salmon – it should remain tender and moist.

3. Cook the Spaghetti:
   By this point, the water in the pot should be boiling. Add the spaghetti and cook according to the package instructions until it’s al dente. Be sure to reserve a cup of pasta cooking water before draining – this will help create a creamy sauce later.

4. Make the Egg and Cheese Mixture:
   While the pasta cooks, crack the whole egg and the three egg yolks into a mixing bowl. Add the grated Pecorino Romano cheese to the eggs. Whisk the mixture together until it’s smooth and well-combined. Set aside.

5. Combine Pasta with Salmon:
   Once the pasta is cooked, drain it, and immediately add it to the pan with the salmon. Over medium heat, gently toss the pasta and salmon together, ensuring the pasta is coated with the olive oil and salmon. Add a small amount of reserved pasta cooking water to help bind the ingredients together.

6. Prepare the Carbonara Sauce:
   Remove the pan from the heat. Quickly pour the egg and Pecorino mixture over the hot pasta. Toss everything together vigorously so that the heat from the pasta cooks the eggs and forms a creamy sauce. If the sauce appears too thick, add a little more reserved pasta water, a tablespoon at a time, until you reach a smooth, velvety consistency.

7. Season and Serve:
   Season the dish with freshly ground black pepper to taste. Serve immediately, garnished with additional grated Pecorino Romano cheese if desired.

Tips for Perfect Salmon Carbonara:

• Use Fresh Salmon: For the best flavor, opt for fresh salmon fillets. The salmon should be firm and pink, without any signs of discoloration.
• Don’t Overcook the Salmon: Salmon can become dry and tough if overcooked. It should remain tender, just cooked through, and slightly flaky.
• Pasta Water is Key: The reserved pasta cooking water helps to emulsify the sauce, giving it a creamy texture. Don’t forget to save some before draining the pasta.
• Serve Immediately: Carbonara is best enjoyed fresh while the sauce is creamy and silky.

This creamy salmon carbonara is the perfect dish to enjoy with family and friends. The richness of the salmon and the creamy egg-based sauce creates an unforgettable flavor profile that’s both comforting and luxurious. Whether you’re cooking for a casual meal or a dinner party, this dish will never fail to impress. Enjoy!