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Salmon Carbonara


Cheesy Salmonara

Nutrition per serving

kcal
474
24% RDI
carbs
57.8 g
19% RDI
sugars
2.4 g
3% RDI
fats
13 g
20% RDI
saturates
3.5 g
18% RDI
proteins
28.2 g
61% RDI
fibers
2.4 g
10% RDI
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2500 kcal diet
female icon
2000 kcal diet
No Cream Carbonara with Crispy Salmon, Parmesan and Pecorino Cheese Preview
20m

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


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

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step 1

In a large pot, bring water to the boil with a pinch of salt according to taste.

Dice the fresh salmon fillets into small cubes and cook them until they become very 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 grill the salmon bites in the air fryer or in the oven.

In an alternative heat a pan with no oil, add the salmon cubes and cook them without the lid. Flip them halfway through to make sure they are crispy on both sides.

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step 2

Next, grate the parmesan and pecorino cheese. In a mixing bowl, crack the eggs, both the whole eggs and the yolk and whip with a whisk. Then season with freshly grated pepper and salt according to taste.

Finally, add the cheese one spoon at a time and keep whisking until you get a thick cream.

Step Image
step 3

Add the pasta to the pan of boiling water and cook according to the packet instructions. Make sure you cook pasta until it is al dente, which means firm to the bite, then drain it. Save a cup of the cooking water as you drain the spaghetti as it is rich in starch and will help to form a smooth cream in the next step.

Toss the pasta in a serving bowl with the crispy salmon and stir.

Now it’s crucial to add the egg mixture properly to get a creamy coating for the carbonara rather than a scrambled egg.

Pour the eggs and immediately stir the pasta with vigor using a wooden spoon. This way the eggs are evenly spread to coat the pasta before they get cooked. Moreover, a quick mixing ensures that heat is not lost and that you don’t end up with raw eggs.

It’s time to enjoy this yummy salmon carbonara with a grating of parmesan and black pepper and a sprinkle of chopped fresh parsley!

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Foodacious Tips

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


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