Smoked Salmon Carbonara

    30 minutes

    This is my variant on pasta carbonara with smoked salmon substituted for the bacon. It's so delicious!

    228 people made this

    Serves: 8 

    • 500g penne
    • 6 tablespoons butter
    • 1/2 onion, finely chopped
    • 2 tablespoons plain flour
    • 2 teaspoons garlic powder
    • 2 cups (500ml) skim milk
    • 1/2 cup grated Romano cheese
    • 1 cup frozen green peas, thawed and drained
    • 1/2 cup tinned mushrooms, drained
    • 300g smoked salmon, chopped

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a large frypan over medium heat. Saute onion in butter until tender.
    3. Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms and cook over low heat for 4 minutes.
    4. Toss in smoked salmon and cook for 2 more minutes. Serve over pasta.

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    Reviews in English (184)


    While I appreciate the submitter's attempts to make the cream sauce lighter by using skim milk and thickening with flour, I don't think it achieved the same effect as the real stuff. Hubby couldn't eat more than a couple bites. I thought the sauce's taste and texture was a bit too floury. Light cream would probably have been better suited for this dish. It also needed fresh cracked pepper and minced garlic instead of garlic powder. I also only used half the butter.  -  28 Oct 2008  (Review from Allrecipes USA and Canada)


    I really enjoyed this recipe ! It was delicious, I did change it somewaht, I used fresh mushrooms instead of canned. I grilled the salmon and I added a little white wine and a few t. spoons of lemon juice. I could not stop telling all my friends how delicious it was. Definetly a keeper.  -  17 Sep 2005  (Review from Allrecipes USA and Canada)


    I LOVE this recipe!!! I alter it a tiny bit - I use less butter (about 4 tablespoons), 1% milk instead of skim, 1 cup of Romano cheese (I really love Romano cheese), and a whole bag of frozen peas ('cause they're good for you!). Oh, and I leave out mushrooms 'cause I don't like them. But this recipe is really great. I find it comes tastier if you use the moist smoked salmon instead of the dry smoked salmon. My boyfriend and I cook this every other week, we enjoy it so much.  -  13 Sep 2005  (Review from Allrecipes USA and Canada)