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

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.

Graybert February 08, 2002

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

Maisie Lau September 09, 2002

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."

berry271 July 18, 2010

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