Salmon Carbonara

  • 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.”


  • 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.
  • Reviews

  • “This dish was tasty but I found that it didn’t have a lot of sauce – which made it rather dry for my tastes.Next time I’ll add more cream or milk.”

  • “this recipe is simply excellent. my housemates and friends gave a perfect 10 rating. it is as good as my favorite italian restaurant’s.”

  • “We had this for lunch today. It was relatively easy to prepare and tasted good. A nice blend of flavors and the crushed red pepper added a nice kick, however I personally felt that the sauce was too thin. I was not incredibly impressed with the directions as written. Step 4 mentions that the sauce would thicken, but I’m not sure how as no thickening agent is added. Maybe everyone else knows something I don’t. Also the bacon is not mentioned again after setting it aside in step 2, so I actually forgot about it as I had prepared it earlier and halfway through eating our meal, we added it. I would assume that it IS too be added, I guess with the salmon and cream, but as it is not stated, I was confused. If I make this again, I would probably alter it and add eggs to the sauce as that might help to thicken it, but probably we will just stick to “plain ol’ spaghetti carbonara.””

  • “I also didn’t have the full amount of tomatoes needed. This was good, but I found that the canned salmon took away from the sauce. I’m not sure if fresh salmon or no salmon would have been better. “

  • “Yum yum yum!I love it!I didn’t have all the diced tomatoes-so i had to add half a can of stewed tomatoes-seemed fine, but I don’t have the original way to compare it to of course.”

  • “This was good.Surprised my dh because he was sure that the tomatoes would over power the dish but the don’t.I made this as written but I’m thinking next time I may use leftover grilled salmon.I think that it would be even better.”


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    Salmon Carbonara