Dairy-free salmon carbonara is the perfect comfort food if you’re lactose intolerant, or simply avoiding dairy. Spaghetti carbonara is one of those quick and comforting dishes you can rustle up in just 20 mins when you’re starving. Usually made with cream, egg yolks and Parmesan cheese this dairy-free salmon carbonara, using an oat or soya based cream alternative and a soya cheese alternative, is a winner too. We’ve also added some salmon to the bacon to make it extra tasty but you could use smoked salmon – ideal for using up any leftovers – or omit the salmon and just increase the quantity of bacon. It’s delicious served with garlic bread. For a dairy-free version mix together olive oil and crushed garlic, brush over slices of crusty bread and grill until toasted.
- 300g spaghetti
- 1tbsp olive oil
- 3 rashers smoked streaky bacon , chopped
- 200g skinless salmon fillet
- 4tbsp dry white wine
- 3 egg yolks
- 150ml oat or soya alternative to cream
- 50g dairy-free alternative to cheese, grated
- Chopped fresh chives, to garnish
Cook the spaghetti in a large pan of boiling salted water for 10 mins until just tender.
While the spaghetti is cooking, heat the oil in a large frying pan. Add the bacon and fry for 2 mins until crisp. Remove from the pan with a slotted spoon and set aside.
Add the salmon to the pan and cook, covered, for 5 mins, turning once until just cooked and opaque. Break the salmon into chunks in the pan with spatula and return the bacon. Add the wine and simmer for 1 min.
In a bowl, beat together the egg yolks, cream alternative and cheese alternative and season with salt and freshly ground pepper.
Drain the spaghetti and return to the pan. Add most of the salmon and bacon and any juices from the pan. With the pan off the heat, pour in the egg mixture and toss to coat the spaghetti. The heat of the spaghetti will slightly thicken the sauce. Sprinkle over the remaining salmon and bacon and sprinkle with chives.
If the egg mixture is added while the pan is on the heat the egg yolks could curdle. The heat from the spaghetti is enough to thicken the sauce and stop the egg yolks being raw.