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Smoked Salmon Carbonara

Smoked Salmon Carbonara

Delicious and warming, great as a pick me up weekend lunch.


  • 200g Sliced Smoked Salmon
  • 350g Spaghetti
  • 50g Butter
  • 2 whole Cloves of Garlic, peeled and bruised
  • 4tbsp dry White Wine
  • 3 Large Eggs
  • 75g grated Parmesan Cheese
  • 3tbsp chopped parsley
  • salt and pepper to taste


  1. Cut smoked salmon into strips and set aside.
  2. Cook spaghetti according to the packet instructions (about 8-10 minutes) in plenty of boiling salted water until al dente.
  3. While the spaghetti is cooking, melt the butter in a medium saucepan and add the cloves garlic.
  4. Cook 2 garlic cloves until golden, then lift out and throw away.
  5. Add the 4 tbsp dry white wine and boil until it has almost disappeared.
  6. Cool slightly, then beat in 3 large eggs.
  7. Mix in 75g Parmesan, 3 tbsp parsley and salt and pepper to taste
  8. Drain the spaghetti well and return to the hot pan. Quickly pour in the egg mixture and toss well.
  9. Removed from the heat and the hot pan and pasta should start to cook the eggs, if not, stir over a very gentle heat for a second or two to cook a little more. The Carbonara will be ready when the pasta is coated with a creamy, scambled egg consistency.

To Serve

Divide between four warm bowls and pile the smoked salmon on top. One or two shavings of Parmesan finish it of beautifully. Serve immediately.

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