Salmon Carbonara ★ Page 1 of 2

 
 

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 4
  • About This Recipe

    “This is a luscious alternative to plain ol’ spaghetti carbonara; it’s egg-free too.”

    Ingredients

  • 1/2 lb linguine or 1/2 lbfettuccine
  • 6slicesbacon, diced
  • 1/2 onion, chopped
  • 3clovesgarlic, minced
  • 2teaspoonsdried basil( leaf not ground)
  • 1/2 teaspoondried oregano( leaf not ground)
  • 1/2 teaspoonfreshly ground black pepper
  • 1/2 teaspooncrushed red pepper flakes
  • 2 (14ounce) cans canned diced tomatoes
  • 3tablespoonsred wine vinegar
  • 1 (14 3/4 ounce) cans salmon, drained and broken into bite-sized pieces
  • 1/2 cupheavy cream
  • parmesan cheese, finely shredded
  • Directions

  • Cook pasta according to package directions; drain and keep warm.
  • In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat.
  • Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes.
  • Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened.
  • Stir in salmon and cream; heat through.
  • Serve over hot cooked pasta.
  • Garnish with cheese.
  •  
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