A tasty salmon carbonara recipe with candied bacon and spring peas. A fun twist on an Italian favorite!
This post is sponsored by my friends at Saucy Mama.
I could never ever ever ever ever live without pasta. (My next sentence was going to be a list of things I maybe COULD live without, but then I had a lot of trouble coming up with a food I could live without that wasn't brussels sprouts, so we'll leave it at I could never ever ever ever ever live without pasta but also without anything that is not brussels sprouts. Or gin. I really hate gin. But we're getting off track here).
There are some days that I want pasta but don't want to go overboard, so I do things like lighten up cream sauces or leave out the cheese or (GASP) eat it with a side of SALAD.
But friends? Today is not one of those days.
Could you lighten up this pasta recipe? Sure. Totally. But I prefer to reserve it in all its cheesy, creamy glory for those special days when you're fancying something more decadent. Somethinggggggg...with cream. And bacon. And also salmon.
Today is pasta with a side of carbs with a side of cheese with a side of food coma. And I'm loving it.
This is a pretty simple creamy carbonara recipe when you get right down to it.
And, yes, I knooooooooow that things like peas and salmon and candied bacon are not in a traditional carbonara, but I love the twist on this classic.
The candied bacon adds a pop of sweetness to the dish, and the smoky, spicy flavor of mustard and bourbon comes through just enough to be interesting without overpowering the sauce.
Basically, I am obsessed and ate almost all of it. By myself. For breakfast. #Sacrifice.
📖 Recipe
Creamy Salmon Carbonara with Mustard-Bourbon Candied Bacon
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Pasta
- Cuisine: Italian Inspired
Description
An easy twist on pasta carbonara with salmon, spring peas, and candied bacon.
Ingredients
FOR THE CANDIED BACON:
- 4 strips thick cut bacon
- 2 Tbsp. brown sugar
- 2 tsp. bourbon
- 2 tsp. Dijon mustard
FOR THE SALMON:
- 6 oz. wild salmon
- 1 Tbsp. Dijon mustard
- 1 tsp. brown sugar
- 1 tsp. bourbon
- salt and pepper to taste
FOR THE PASTA:
- ½ lb. spaghetti
- 1 cup peas
- 2 eggs
- ½ cup freshly grated parmesan cheese, plus extra for garnish
- ⅓ cup heavy cream
- salt and pepper to taste
- ¼ cup parsley, chopped, for garnish
Instructions
FOR THE CANDIED BACON:
- Heat oven to 400 F.
- Toss bacon, brown sugar, bourbon, and Dijon mustard together in a small bowl until all ingredients are combined and bacon strips are evenly coated with the mixture.
- Lay bacon in a single layer on a baking sheet. Line the baking sheet with a nonstick baking mat, parchment paper, or foil for easy cleanup.
- Bake for 10-15 minutes until bacon has caramelized and cooked through. Remove cooked bacon to a paper towel-lined plate. Once bacon has cooled a bit, give it a chop into bite-sized pieces and set aside.
FOR THE SALMON:
- Whisk Dijon mustard, brown sugar, bourbon, salt, and pepper together in a small bowl.
- Brush mustard mixture over salmon and bake at 400 F for 12-15 minutes until cooked through. Halfway through the cooking time, brush an additional coat of mustard mixture over the salmon.
- When salmon has cooked, let it cool for a minute then remove any skin and cut salmon into bite-sized pieces and set aside.
FOR THE PASTA:
- Cook spaghetti in very salty water until al dente. Just before the spaghetti is done, add peas to the hot water so they cook as well.
- While the spaghetti cooks, whisk eggs, parmesan cheese, cream, salt, and pepper together in a medium bowl and set aside.
- When spaghetti is al dente, reserve ½ cup of the pasta water, then drain the pasta.
- Whisk two tablespoons of the pasta water into egg mixture to loosen it a bit and start the cooking process, then return pasta to pot and slowly pour the egg mixture into pasta, stirring constantly. Work quickly - you want the pasta to still be hot as you add the egg mixture so it cooks the eggs! Keep stirring pasta for a minute or so to ensure eggs are cooked. If the sauce is too thick, toss in a bit more pasta water (I add a couple of tablespoons at a time) to loosen it up.
- Add chopped bacon and salmon to pasta and stir to combine. Serve immediately and top with parsley and extra parmesan cheese for garnish.
Notes
If you're nervous about the eggs getting cooked, no worries! Leave the eggs out of the sauce but follow the rest of the directions as written, then top each serving of pasta with a poached egg. Break the egg and stir the pasta up when you eat it to get the same creaminess!
Nutrition
- Serving Size: Serves 4
- Calories: 522
- Sugar: 9.4 g
- Sodium: 320.9 mg
- Fat: 20.9 g
- Carbohydrates: 54.1 g
- Protein: 25.9 g
- Cholesterol: 141.9 mg
Keywords: pasta, comfort food, seafood
Amanda
I don't have any bourbon. What would you recommend as a substitute? Or, can it just be left out?
Jessie
You can use any bourbon/whiskey/rye you have on hand, or you can use a bit of water in its place!
Ash
Do you have an ideal substitute for the eggs? Thank you!
Jessie
I haven't tested an egg-less carbonara, but you could certainly substitute a quick cream or alfredo sauce for the carbonara sauce!
Jessie
Thanks, Cora! So glad you liked it!
Cora
I loved it, even without the bacon! Next time I will try it in its full decadent glory!
★★★★★
Annette
My favorite recipe to indulge in is baked eggs in creamy leeks. It's so rich and easy to make, plus it's delicious.
Jessie
Ohhhhh, that sounds great! Do you have a favorite recipe? I'd love to try it!
Carolsue
There are a lot of them, but just plain old spaghetti and meatballs are a favorite here! Also, Cajun Chicken Fettuccine Alfredo is another top pick!
David
My favorite is baked macaroni and cheese. I love that golden brown layer of cheese.
Kate D.
Lobster mac and cheese
Elizabeth Tarlow
This Salmon Carbonara looks divine! I'll definitely be making it soon 🙂 As a matter of fact, one of my favorite indulgence recipes is the BARBECUE PULLED PORK WHITE CHEDDAR MAC & CHEESE that I got from you 🙂
Jessie
Thanks, Elizabeth! And I'm so glad you like that mac and cheese! It's one of my faaaaavorites - thanks for letting me know!
aastelling
Hmmm- my favorite recipes to indulge in are always the breakfast ones! The salty ones, the sweet ones, makes no matter. Your drunk french toast recipe is my fav!
Jessie
Breakfast is the best! I'm so glad you like that french toast recipe - it's one of my favorites, too!
Ashley Kolpak
I like to indulge in any kind of delicious pasta dish!
Jessie
I'm right there with you - pasta all day, everyday!
enticinghealthyeating
Mmm, you had me at pasta...haha! But the salmon in there takes the cake. Salmon is my favorite! I have heard of Saucy Mama but have yet to try their products. One of my most favorite dishes to indulge in anytime anywhere is pie. Apple pie, blueberry pie, banana cream pudding pie, sweet potato pie...I love pie!
Jessie
Thanks, Kaylin! I loooooooove the salmon in this pasta. And yummmmm for pie!
WhitBit's Indian Kitchen
Oh. My. God. You had me at candied bacon.
This looks TO DIE FOR!
BTW - Where'd you get those forks?!?
Jessie
Thanks! The forks are from Sur La Table!