Salmon Carbonara

Carbonara is an italian pasta dish, originally made with Spaghetti, based on cheese (parmesan), bacon (pancetta), eggs and black pepper. However, there are many variations of this dish, like adding peas, mushrooms, heavy cream or using different types of cheese. All of them are delicious!

The creaminess and richness of this recipe, make it one of my favorite italian pasta dishes. I've tried different versions of Carbonara, but there was a particular one that called my attention: Salmon Carbonara. The tenderness of a grilled salmon fillet combined with a velvety pasta. It brings this recipe to another level.

I have to say, this recipe is my own version and I don't mean to 'break' with the original Carbonara recipe. I love to experiment with food and always try to give a twist to traditional dishes.

I personally think that the salmon makes this dish really complete, so I didn't find the need to add bacon to it, but you can still do it. Make sure to get a fresh and good quality salmon fillet, it really makes the difference.

You can use the pasta of your preference, I sticked with the traditional spaghetti. Make sure to cook it al dente, its texture appeals to the teeth. 

I used garlic, scallions and fresh arugula to add more flavor and color to the dish. Start by cooking the garlic and scallions in a buttered-pan and slowly add the rest of the sauce ingredients. Remember to add the egg yolk when the sauce is really hot, so it allows it to cook completely.

Season the salmon fillet with salt and pepper. Add olive oil to a hot skillet and cook salmon until tender and crispy outside (about 2-3 minutes per side on medium high). Place the fillet on top of hot pasta and garnish with some fresh arugula. Enjoy!


Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 2

For the pasta

250 g.  Spaghetti 
2  scallion sticks (green onions)
1-2  garlic cloves
3/4 cup  heavy cream
1  egg yolk
2 tsp  butter
Parmesan cheese
Ground black pepper

For the salmon

2  fresh salmon fillets
Ground black pepper
Olive oil
Fresh arugula (for decoration)


1. Cook pasta al dente (boil for 7 to 10 minutes).
2. While the pasta cooks, finely chop the garlic cloves and scallions. In a hot pan, add the butter and caramelize scallions and garlic (about 2 minutes). Add the heavy cream and shredded cheese to the pan. When the mix starts getting really hot, incorporate egg yolk and whisk until smooth. If the sauce gets too thick, add a little bit of milk to it. Season with salt and pepper to taste.
3. Spice the salmon fillet with salt and pepper. Drizzle pan with olive oil and cook salmon until tender and crispy outside (about 2-3 minutes per side).
4. Incorporate cooked pasta into hot sauce and cook for 1 to 2 more minutes.
5. Serve pasta and top with the grilled salmon fillet. Decorate with fresh arugula.
6. Enjoy!

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  1. Mariana all your recipes look delicious!

  2. Stell dir vor, meine Liebe, das gab es in ähnlicher Form gestern bei uns auch! Aber dein Rezept hört sich noch viel schneller an, das muss ich ausprobieren!
    Liebste Grüße, Martina

  3. Mich sprechen deine Rezepte voll an, liebe Mariana, schmecken köstlich und gehen schnell! Danke!

  4. Liebe Mariana,
    Auch bei uns gab es heute Ähnliches, total lecker -
    liebe Grüße

  5. Liebe Mariana,
    das sieht wieder lecker aus. Ich habe Deine Apfeltart am Sonntag gebacken. Uns hat der Kuchen sehr geschmeckt. Fein, so knusprig !
    Liebe Grüße