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Spaghetti twirled into a pile on a black plate, in front of a large pot of pasta.

Creamy Salmon Carbonara with Mustard-Bourbon Candied Bacon

  • Author: Jessie
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 minutes
  • Yield: Serves 4 1x


An easy twist on pasta carbonara with salmon, spring peas, and candied bacon.




  • 4 strips thick cut bacon
  • 2 Tbsp. brown sugar
  • 2 tsp. bourbon
  • 2 tsp. dijon mustard


  • 6 oz. wild salmon
  • 1 Tbsp. dijon mustard
  • 1 tsp. brown sugar
  • 1 tsp. bourbon
  • salt and pepper to taste


  • 1/2 lb. spaghetti
  • 1 cup peas
  • 2 eggs
  • 1/2 cup freshly grated parmesan cheese, plus extra for garnish
  • 1/3 cup heavy cream
  • salt and pepper to taste
  • 1/4 cup parsley, chopped, for garnish



  1. Heat oven to 400 F.
  2. 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.
  3. 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.
  4. 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.


  1. Whisk dijon mustard, brown sugar, bourbon, salt, and pepper together in a small bowl.
  2. 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.
  3. When salmon has cooked, let it cool for a minute then remove any skin and cut salmon into bite-sized pieces and set aside.


  1. 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.
  2. While the spaghetti cooks, whisk eggs, parmesan cheese, cream, salt, and pepper together in a medium bowl and set aside.
  3. When spaghetti is al dente, reserve 1/2 cup of the pasta water, then drain the pasta.
  4. 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.
  5. Add chopped bacon and salmon to pasta and stir to combine. Serve immediately and top with parsley and extra parmesan cheese for garnish.


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!