Salmon Spaghetti Carbonara

salmon spaghetti carbonara recipe

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Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
550 Calories
35g Fat
18g Carbs
39g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 550
% Daily Value*
Total Fat 35g 45%
Saturated Fat 13g 64%
Cholesterol 244mg 81%
Sodium 401mg 17%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 39g
Vitamin C 12mg 61%
Calcium 122mg 9%
Iron 2mg 12%
Potassium 741mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a simple, quick, and easy main dish for Salmon Spaghetti Carbonara. It's the perfect use for leftover cooked salmon. If there's any more left over from this dish, make Cheesy Pasta Frittata.

I've made this recipe with spaghetti, fettuccine, and linguine pasta; it's delicious with all three. Any long pasta is perfect in this dish; it holds onto the creamy sauce and is the perfect foil for the tender salmon and salty bacon.

Make sure you serve this wonderful dish as soon as it is served. The sauce will thicken as it cools, and you want to make sure your guests get the combination of tender pasta, nutty salmon, crisp and salty bacon, and smooth and creamy sauce.

Serve this with a spinach salad and some homemade bread for a delicious meal.

Ingredients

  • 1 (1-pound) package spaghetti, fettuccine, or linguine pasta

  • 4 slices bacon

  • 4 large egg yolks

  • 3/4 cup heavy cream

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon olive oil

  • 2 fillet cooked salmon fillets, broken into pieces

  • 2 cups frozen baby peas, thawed and drained

  • 1/3 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of water to a boil and cook pasta as directed on package.

  3. Meanwhile, cook bacon in a large skillet until crisp.

  4. Drain bacon on paper towels and crumble; set aside. Discard bacon fat.

  5. In a small bowl, beat together egg yolks with cream; season with the salt and pepper. Set aside.

  6. In a large skillet, heat olive oil over low heat and add salmon, peas, and cooked bacon; gently heat. Shake pan from time to time.

  7. When pasta is done, drain well and add immediately to skillet with salmon; do not stir.

  8. Immediately pour egg mixture over hot pasta. Turn heat under skillet to medium.

  9. Using tongs, gently lift and turn pasta, egg mixture, salmon, peas, and bacon together until creamy sauce forms on pasta. The egg will cook on contact with hot pasta.

  10. Sprinkle food with cheese and toss gently. Serve immediately.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variations

  • Add some fresh mushrooms into the mix.
  • Plate and top the carbonara with a sprinkle of fresh herbs, like flat-leaf parsley or chives, for a finishing touch.

Carbonara vs. Alfredo Sauce

The two sauces look similar but, in fact, are a bit different in the way they're made. Carbonara sauce has egg yolks, cream, salt, and pepper; while Alfredo sauce has cream, butter, parmesan, salt, and pepper. Both are served with pasta and can have parsley added if desired.