Salmon Carbonara

Salmon Carbonara

Put a tasty twist on the classic carbonara with fresh baked salmon fillets and some lemon juice.

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 4 people


  • 2 salmon fillets
  • 1 tbsp olive oil
  • Finely grated zest of 1 lemon and a little juice
  • 400g spaghetti
  • 2 free-range eggs, beaten
  • 40g parmesan, finely grated, plus extra to serve
  • 100ml single cream
  • 3 tbsp chopped fresh chives or flat-leaf parsley


Preheat the oven to gas mark 6 (200°C / 180°C fan).

Place the salmon fillets on a baking tray, drizzle with the olive oil, scatter with half the lemon zest and a squeeze of juice and season well. Bake in the oven for 10 minutes or until just cooked. Remove and discard the skin and any bones, then flake the salmon flesh into bite-size pieces and set aside.

Meanwhile, cook the spaghetti according to the packet instructions and drain, reserving a cupful of the cooking water.

In a large bowl, whisk together the eggs, parmesan, cream, remaining lemon zest, a squeeze of lemon juice and the herbs (reserving a little for garnish). Season to taste.

Add in the hot cooked pasta and flaked salmon, then toss them together. Add a little bit of the reserved cooking liquor to loosen the sauce if it is too thick.

Serve hot, scattered with a little more parmesan and the reserved herbs.