Author Notes: I lived in Alaska for 6 years, and after our summer trips to the Copper River, we cooked salmon in just about every way under the midnight sun. My favorite preparation was always hard smoked salmon. The idea for this particular recipe came to me when I was enjoying a bagel with hard-smoked salmon, chevre, and chives and I had a gut feeling it would be a good pasta combo. Here, I used Mark Bittman's Carbonara recipe as the foundation but instead of using bacon or pancetta, I used smoked salmon and instead of parmesan, I used goat cheese. It is creamy but still manages to taste light. You could add more salmon or cheese to your liking to beef it up a bit, but I lean towards a lighter hand when it comes to smoked salmon and this recipe reflects that. —Mary Catherine Tee
ounces linguine (3/4 of a 1 lb. bag of dry pasta)
eggs, room temperature
ounces goat cheese, crumbled
ounces smoked salmon, crumbled (think hard/hot smoked and not gravlax)
handful of chives or 1-2 green onions, chopped
teaspoon fresh ground black pepper, plus more to taste
- Cook pasta according to package directions until al dente. Right before draining, reserve 1/2 cup of the cooking liquid to add to the pasta in the event it gets too dry.
- While the pasta is cooking, crumble the goat cheese and salmon using your fingers.
- Right before draining pasta, heat a microwave safe bowl in the microwave for 45 seconds until warm. Add the eggs to the bowl and beat well.
- Once pasta is drained, return to pasta pot. Add beaten eggs, salmon, chevre, and pepper. Stir well until ingredients are well combined and pasta is creamy. If the pasta looks a little dry, add some of the reserved cooking liquid.
- Serve immediately topped with a squirt of lemon juice, chopped chives, and additional black pepper.
- This recipe was entered in the contest for Your Best Recipe with Salmon