Pescetarian-friendly Smoked Salmon Carbonara

Anyone up for a light and refreshing Pescetarian Carbonara?


Carbonara is an Italian dish that originated from Rome. The original recipe calls for pasta, butter, egg, and hard cheeses. There is no fixed recipe to it, and you can add or omit ingredients according to your preference.

One of the most usual way to prepare this dish is by adding bacon—lots of it. If you want a lighter version of Carbonara, or if you are into Pescatarian diet, this version is perfect for you. The smoked salmon is a healthier and less fatty substitute for bacon and ham.

Salmon is good for you because it contains a particular type of unsaturated fat called omega-3 fatty acids. The omega-3 fatty acids in salmon and other types of fish help keep your heart healthy by protecting the health of your blood vessels. It also contains the antioxidant Astaxanthin that helps the body battle the antioxidants in the environment.

Definitely a lot better for you than bacon Carbonara. 😉


6 tablespoons organic butter
1/2 onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoons garlic powder
2 cups organic skim milk
1/2 cup grated organic Romano cheese
1 cup frozen organic green peas, thawed and drained
1/2 cup canned organic mushrooms, drained
10 ounces smoked salmon, chopped
1 package fettuccine pasta



1. First, bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Next, melt butter in a large skillet over medium heat. Sauté onion in butter until tender.

3. Afterwards, stir flour and garlic powder into the butter and onions. Gradually add in milk while continuously stirring. 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. Lastly, throw in smoked salmon, and cook for 2 more minutes. Serve over pasta.