Prep 20 mins
Cook 40 mins
This is a luscious alternative to plain ol' spaghetti carbonara; it's egg-free too.
- 1⁄2 lb linguine or 1⁄2 lb fettuccine
- 6 slices bacon, diced
- 1⁄2 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried basil (leaf not ground)
- 1⁄2 teaspoon dried oregano (leaf not ground)
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 2 (14 ounce) canscanned diced tomatoes
- 3 tablespoons red wine vinegar
- 1 (14 3/4 ounce) can salmon, drained and broken into bite-sized pieces
- 1⁄2 cup heavy 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.
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."