Super Salmon Carbonara

A seafood twist on the Italian classic.

You can use our plain frozen salmon or trout fillets in this recipe or experiment with one of our marinade flavours.


  • 2 BigFish salmon or trout portions
  • 400g spaghetti
  • 2 free range eggs
  • 40g Parmesan or Grana Padano cheese

    finely grated

  • Finely grated zest of one lemon, plus a little juice
  • 100ml single cream
  • 3 tbsp chopped fresh chives or parsley


  • 1.

    Prepare the salmon fillets by cooking from frozen in the microwave according to the pack instructions.

  • 2.

    Remove the fillets from the microwave and pop on a plate, skin side down. Season with salt and half the lemon zest. Leave for a few minutes until cool enough to handle then remove the skin and flake the salmon fillet into pieces.

  • 3.

    Beat the eggs in a bowl together with the cream, cheese, a squeeze of lemon juice and the remaining lemon zest. Stir in the herbs and season, reserving a little for garnish.

  • 4.

    Cook the spaghetti according to the pack instructions and drain, keeping a cupful of the hot cooking water.

  • 5.

    Now add the hot pasta and the flaked salmon to the egg mixture and toss together.  If the sauce is too thick, use a little of the reserved pasta cooking water to loosen it.

  • 6.

    Serve immediately, adding a little extra cheese if you like and garnishing with herbs.

With thanks to Tesco for the inspiration


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Preparation Time

10 minutes

Cooking Time

10 minutes