Pasta Carbonara with Salmon

Servings 6 people


  • 1 teaspoon olive oil
  • 1 small onion chopped
  • 4 cloves garlic pressed
  • 1 tablespoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes more or less, to taste
  • Sea salt and freshly ground black pepper to taste
  • 1 14.5-oz. can diced tomatoes
  • 1/4 cup balsamic vinegar
  • 1/2 cup half and half
  • 1 14.75-oz. can salmon drained and flaked
  • 12 ounces Fettuccine prepared as per package directions
  • 9 slices turkey bacon cooked and diced
  • Parmesan cheese finely shredded


  • DO-AHEAD TIP: Cook pasta according to package directions. Cook and dice bacon.
  • Heat the olive oil in a skillet over medium heat.
  • Add onion, garlic, basil, oregano, crushed red pepper flakes, salt and pepper.
  • Cook for 5 minutes then add tomatoes and vinegar.
  • Raise skillet heat to medium-high and cook mixture until slightly thickened.
  • Stir in half and half then gently fold in salmon, turkey bacon and cooked pasta.
  • Heat through. Garnish with cheese, serve, and enjoy!


SERVING SUGGESTION: A big spinach salad and garlic bread sticks. VEGETARIAN: Omit turkey bacon and salmon. KOSHER: Skip the bacon. GLUTEN FREE: Make sure bacon, canned tomatoes, balsamic vinegar, and canned salmon are gluten-free. Use gluten-free pasta. NUTRITION: Per Serving: 421 Calories; 12g Fat; 26g Protein; 50g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 939mg Sodium. Exchanges: 3 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat. Points: 11
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