Salmon Carbonara


Salmon Carbonara may surprise you, but this twist on the traditional dish will take your tastebuds to the sea. From preparing your salmon filet to cooking the squid ink pasta, each step of this recipe is considered to make this combination something spectacular.

Watch the Salmon Carbonara video recipe:

How To Make SALMON CARBONARA Like an Italian

salmon carbonara recipe Vincenzo’s Plate Tips

Cut the Salmon into Strips

Cut your salmon strips so they look like guanciale. Since salmon can get thicker toward the center, you’ll want to slice the filet vertically into thin pieces. This gives it an authentic shape. If you prefer a specific shape, you can also cut your salmon into rounds or cubes.

Add Garlic to Give the Dish Flavor

While garlic isn’t a staple in traditional Carbonara dishes, it really does add flavor and helps enhance the salmon flavour. One large clove typically does the trick. Cut it up into slices. If you have a garlic crusher – use it!

Add a Splash of Water to The Garlic

Add the garlic and cook on medium-low heat. Stir in the garlic for just 10 seconds then add the salmon straight away to maximize the flavor! Lay your salmon over the garlic and quickly add one tablespoon of water. This is a pro tip that will keep your garlic from burning. Then you can go ahead and mix everything together.

Prepare the Skillet with Extra Virgin Olive Oil

Start adding three to four tablespoons of extra virgin olive oil (EVOO) to your pan – This is a different type of carbonara, and EVOO is your best friend! We don’t have guanciale, so these details make all the difference.

Prepare Carbonara Sauce

We are going to use three eggs to make a very generous and creamy sauce. The salmon and pasta are going to absorb the sauce, so we want to make this as rich as possible for an authentic and flavorful taste!
Beat the three eggs in your bowl and add a generous amount of black pepper. Go ahead and mix again before adding some pecorino to keep the thickness of the cream smooth. Some might say pecorino and salmon don’t mix well together, but I have a feeling this is going to blow expectations out of the water! Pun intended.

Toss the Ingredients

Toss the pasta with pasta water. This technique is important because it combines all the ingredients. Then add the carbonara sauce and toss it all together to make it even creamier.

Get Every Drop of Cream!

Add the pasta back into the bowl where the cream was and toss everything together – like you are making a salad! The pasta will collect all the leftover cream and get every bit.
salmon carbonara

How to Serve Salmon Carbonara

To serve this authentic salmon carbonara as creamy as possible, scoop the squid ink pasta and add it to the salmon over medium heat. It is very important to combine all ingredients before serving so all the flavors mix into one. Let the salmon and the pasta come together in love! Now, pour the carbonara sauce and mix it all together. Quickly stir and toss your ingredients together to make it even creamier!

If you have extra sauce in the original bowl, add your ingredients and let it soak as you toss it one more time.

Now, it is time to scoop some pasta onto the middle of a plate and plate the dish as is. To make the dish even more appealing, go ahead and add extra salmon on top as a garnish.
how to make salmon carbonara
carbonara with salmon

Salmon Carbonara Recipe

This salmon carbonara is a twist to the traditional guanciale carbonara. I hope I don’t lose my Italian passport! Jokes aside, for those who prefer the taste of the sea to meat, the fresh flavors come together and will impress even my harshest of critics (maybe even Nonna!) Once you follow this recipe and witness the merging of ingredients, you’ll be sure to make it again.
Servings 2 people


  • 1 knife
  • 1 Chopping-board
  • 1 large pot for frying
  • 1 Slotted spoon for frying
  • 1 late
  • 1 Spoon
  • 1 Small bowl for eggs
  • 1 fork to beat the eggs
  • 1 wooden spoon
  • 1 Frying pan
  • 1 Mug
  • Silicone tongs


  • 1 Salmon Filet
  • 250 grams Squid ink pasta tagliatelle approx 9 oz
  • 3 Eggs
  • Pecorino cheese as much as you like
  • Dash of pepper or to your preferred taste
  • 1 1 clove of garlic
  • Extra virgin olive oil as much as required


To Prepare and Cook the salmon

  • Cut the salmon into thin strips, then slice vertically to make them into thinner slices.
  • Chop 1 clove of garlic (use a garlic crusher if you have one), heat oil over medium heat and toss garlic in for 10 seconds.
  • Add salmon and stir for 2-3 minutes. Take it off the heat and let cool.

To Cook the pasta

  • Start boiling water and add 1 tablespoon of rock salt.
  • Add the squid ink pasta once the water boils and follow the cooking instructions on the package for timing.
  • After the pasta is cooked, remove it from the pot so it doesn’t overcook. Keep about 1 mug of pasta water for the sauce.

To Make the Carbonara Sauce

  • Crack 3 entire eggs into your mixing bowl and beat them well.
  • Add a generous amount of pepper.
  • Add half of the pecorino cheese and mix before adding the rest. This ensures it gets creamy without getting too thick. (Keep a little bit of pecorino on the side for a topping)

To Complete the Dish

  • Place the skillet with salmon over heat and add the squid ink pasta. The heat is
  • important as it allows all the flavors to marry together.
  • Toss the salmon and pasta to combine further then turn off the heat and add the carbonara sauce.
  • Stir it all in and then toss it to make the meal creamier.
  • Now, it is time to serve!


Tried this recipe?Let us know how it was!

salmon carbonara Vincenzo's Plate

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