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Salmon Carbonara ★ Page 1 of 2
About This Recipe
“This is a luscious alternative to plain ol’ spaghetti carbonara; it’s egg-free too.”
1/2 lb linguine or 1/2 lbfettuccine
1/2 onion, chopped
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
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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