Creamy smoked scallop carbonara pasta with Parmesan and lemon zest, garnished with parsley, served in a rustic bowl.

This Smoked Scallop Carbonara is a luxurious, creamy pasta dish that combines the rich, smoky flavor of wild Alaska smoked scallops with a classic egg and Parmesan sauce. A hint of lemon brightens the dish, making it an elegant yet approachable recipe perfect for special occasions or a decadent weeknight meal.

  • Prep Time:

    10 minutes

  • Cook Time:

    15 minutes

  • Total Time:

    25 minutes

  • Servings:

    4

  • Ingredients:

    • 12 oz. spaghetti, bucatini, or fettuccine
    • 2 tablespoons olive oil
    • 4 oz. smoked Alaska scallops, thinly sliced or flaked
    • 3 large eggs
    • ¾ cup grated Parmesan cheese
    • ½ teaspoon freshly ground black pepper
    • Zest of 1 lemon
    • 1 tablespoon chopped fresh parsley (plus extra for garnish)
    • Salt, to taste

  • Instructions:

    1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain.
    2. In a bowl, whisk together eggs, Parmesan, black pepper, and lemon zest. Set aside.
    3. In a large skillet over medium-low heat, warm olive oil. Gently heat the smoked scallops until just warmed through—do not overcook to avoid drying out.
    4. Add the hot, drained pasta to the skillet with scallops, tossing gently. Remove from heat. Slowly pour in the egg mixture, stirring quickly and continuously to create a silky sauce. If needed, add reserved pasta water a tablespoon at a time until desired consistency is reached.
    5. Stir in chopped parsley, season with salt to taste, and garnish with extra Parmesan and fresh herbs. Serve immediately.

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