Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon

This is a delicious veggies-and-fish interpretation of the classic pasta carbonara. The red seaweed dulse has a salty flavor similar to bacon after cooking and is combined with a creamy and rich sauce made of cream, egg and Parmesan.
  • 2 Recipe - persons


  • Salt and Pepper
  • 8 ounces spaghetti
  • Light olive oil, for frying
  • 1 cup coarsely chopped cremini mushroom
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon dried dulse
  • 10 cups baby spinach
  • 2 eggs
  • 1/2 cup grated Parmesan
  • 2 tablespoons light cream
  • 3-4 ounces cold smoked wild sockeye salmon, coarsely chopped
  • 4 chives, finely chopped

How to prepare


  • 1 Bring a medium saucepan of salted waiter to a boil. Cook the spaghetti according to the package directions, until al dente
  • 2 Meanwhile, heat the oil in a large frying pan over medium- high heat. Sauté the mushrooms until golden brown, 3 to 4 minutes. Add the shallot and garlic and fry until softened, 1 to 2 minutes. Add the pulse and cook until lightly softened, 1 minute. Stir the spinach until wilted, 2 to 3 minutes. Lower the heat.
  • 3 Drain the spaghetti, reversing about 1 cup (240 ml) of the pasta cooking water. Add the spaghetti to the mushroom-spinach mixture. Remove the pan from the heat.
  • 4 Beat the eggs, Parmesan, and cream together in a bowl. Stir in 1 tablespoon of the pasta water (make sure the liquid has cooled slightly so the egg doesn't scramble).
  • 5 Stir the egg-cheese mixture into the spaghetti; mix well so all the strands are properly coated. Add a bit more of the pasta water if the sauce is too thick. Finally, fold in the salmon and chives. Season with pepper.