Salmon Carbonara No Cream


Cheesy Salmonara

Nuts-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs57.8g19.3%
of which Sugars2.4g2.7%
Fats13g20.1%
of which Saturates3.5g17.7%
Proteins28.2g61.2%
Fibers2.4g9.6%

Nutrients Proportions

  • carbs 57%
  • sugars 2%
  • fats 13%
  • saturates 3%
  • proteins 28%
  • fibers 2%
* All data is per serving
No Cream Carbonara with Crispy Salmon Preview

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Pasta Carbonara is a staple of the Italian cuisine and among the most famous and recognizable pasta dishes in the world. Although delicious, its use of bacon, or better yet ‘pancetta’, makes it unsuitable for those who can't eat pork or anyone who has stricter diet requirements.

One of the joys of cooking is to give a different spin to classic dishes, so today we will show you how to make a delicious carbonara that uses salmon as a substitute for bacon.

The salmon, when crisped to perfection, will have a similar consistency to crispy bacon, especially if diced into small cubes but it will give the dish a remarkable different flavour.

Even if the classic pasta carbonara is made only with egg yolks, we have decided to include some egg whites as well. By doing so, not only the sauce is creamier, but you also get more healthy proteins.

Do not be surprised if by the end of this experiment, you will actually prefer this version to the classic, as it is super yummy and much healthier!

Ingredients

Print Recipe
ALLERGY ADVICE: For allergens, see ingredients in bold
Salmon220 g
Eggs2
Egg Yolk1
Salt to taste
Black Pepper1 tsp
Parmesan2 tbsp
Pecorino Cheese1 tbsp
Pasta240 g

step 1

Dice the fresh salmon into small cubes and griddle them in a non-stick frying pan until crispy.

As you use salmon as a bacon substitute, it has to crisp up nicely on all sides. To achieve the best results you can also grill the salmon bites in the air fryer or in the oven.

Step 1 Image 1

step 2

Crack the whole eggs and add the yolk in a mixing bowl. Whisk well and season with freshly grated pepper and salt according to taste.

Incorporate grated parmesan and pecorino cheese into the beaten eggs, one spoon at a time, and keep whisking until you get a thick cream.

Step 2 Image 1

step 3

Cook the pasta according to the packet instructions. Before you drain it, make sure it is al dente, which means firm to the bite.

Transfer the pasta into a large serving bowl and add the crispy salmon.

Then, pour the beaten eggs and quickly toss the pasta until it's well coated.

Enjoy this no cream salmon carbonara with a grating of parmesan and black pepper and a sprinkle of chopped fresh parsley!

Step 3 Image 1

Foodacious Tips

  • The best type of pasta for carbonara is spaghetti, especially thick spaghetti as ‘bucatini’.

  • It’s crucial to add the egg and cheese mixture properly to get a creamy coating for the carbonara rather than a scrambled egg.

  • A quick mixing ensures that heat is not lost and that you don’t end up with raw eggs.