Total Time
Prep 20 mins
Cook 40 mins

This is a luscious alternative to plain ol' spaghetti carbonara; it's egg-free too.

Ingredients Nutrition


  1. Cook pasta according to package directions; drain and keep warm.
  2. In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat.
  3. Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes.
  4. Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened.
  5. Stir in salmon and cream; heat through.
  6. Serve over hot cooked pasta.
  7. Garnish with cheese.
Most Helpful

3 5

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.

5 5

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

3 5

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."