Creamy Salmon Carbonara with Mustard-Bourbon Candied Bacon

• Meat

  • 4 strips Bacon, thick cut

• Seafood

  • 6 oz Salmon, wild

• Produce

  • 1/4 cup Parsley
  • 1 cup Peas

• Refrigerated

  • 2 Eggs

• Condiments

  • 5 tsp Dijon mustard

• Pasta & Grains

  • 1/2 lb Spaghetti

• Baking & Spices

  • 2 1/3 tbsp Brown sugar
  • 2 Salt and pepper

• Dairy

  • 1/3 cup Heavy cream
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 3 tsp Bourbon

Found on lifeasastrawberry.com

Description

Ingredients

• 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
• ½ lb. spaghetti
• 1 cup peas
• 2 eggs
• ½ cup freshly grated parmesan cheese, plus extra for garnish
• ⅓ cup heavy cream
• salt and pepper to taste
• ¼ cup parsley, chopped, for garnish

Directions

• Preheat oven to 400 F.
• 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.
• Lay bacon in a single layer on a baking sheet lined with parchment or aluminum foil.
• 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.
• Whisk dijon mustard, brown sugar, bourbon, salt, and pepper together in a small bowl.
• 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.
• When salmon has cooked, let it cool for a minute then remove any skin and cut salmon into bite-sized pieces and set aside.
• 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.
• While the spaghetti cooks, whisk eggs, parmesan cheese, cream, salt, and pepper together in a medium bowl and set aside.
• When spaghetti is al dente, reserve ½ cup of the pasta water, then drain the pasta. 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.
• Add chopped bacon and salmon to pasta and stir to combine. Serve immediately and top with parsley and extra parmesan cheese for garnish.