Salmon Candy Pasta with Egg

Now that we live in the Pacific Northwest, we are quickly becoming addicted to what is referred to here as ‘salmon candy.’ It is often an alder-smoked version I buy at the farmer’s market. And I now know the difference a belly cut makes – chewier, but much higher energy content.

But the salmon I have this week is maple and pepper. It oils like bacon and definitely has a pacing quality about it. And, it is delicious.


So, I couldn’t resist making a riff on a bacon and egg pasta. But since the salmon is so rich, I used a lighter, oil- based sauce rather than cream like a carbonara. This worked incredibly well and I will make it again the next time I splurge on this salmon.


Who can resist anything topped with fried egg?!

Salmon Candy Pasta with Egg

1 lb spaghetti

1 Tbsp olive oil, divided

1/2 cup reserved pasta water

¼ cup Parmesan, freshly grated

¼ lb salmon candy

6 eggs


In a large pot of boiling water, cook the pasta according to package directions.  Reserve 1/2 cup pasta water.  Drain and return the pasta to the warm pot.

Add 1/2 Tbsp olive oil, parmesan, and salmon to the pasta.


Stir to combine, adding pasta water if more liquid is needed.

In a large skillet,  heat the remaining 1/2 Tbsp olive oil.  Fry the eggs until the yolk is just set.  Divide the pasta among 6 plates and top each with a fried egg.  Season with salt and freshly ground black pepper to taste. Enjoy!

Serves 6.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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