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Nutrition Facts
Serving Size 227 g
(Approx. 6 Servings)
Amount Per Serving
Calories 590 Calories From Fat 240
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 370 mg 15%
Total Carbohydrate 59 g 20%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 21 g
Vitamin A 20% Iron 20%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smoked Salmon Carbonara with Chili & Lemon
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

16 Oz Central Market Spaghetti Alla Chitarra
2 Tbsp extra virgin olive oil
1 1/2 Tsp red pepper flakes
1 cup(s) H-E-B Natural Applewood Smoked Uncured Bacon, diced small
3 cloves of garlic, minced
4 large egg yolks
3/4 cup(s) heavy cream
1 cup(s) Pecorino Romano, grated, as needed
1 Tbsp lemon zest
3 Oz H-E-B Select Ingredients Atlantic Organic Smoked Salmon, chopped or sliced thin
1/3 cup(s) Italian parsley, roughly chopped
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Cook pasta according to package instructions. Drain off pasta reserving 1 cup of pasta water.
In a large Dutch oven or non-stick sauté pan add olive oil, red pepper flakes and bacon.
Sauté for 5 to 7 minutes or until bacon starts to crisp slightly. Add garlic and cook approximately 2 to 4 minutes. Whisk eggs and cream together until frothy and creamy.
Add pasta water and bring everything to a simmer. Add cooked pasta to sauce along with cream and egg mixture. Toss everything together, lower heat, and cook until sauce thickens.
Add pecorino, lemon zest and salmon. Gently toss to combine and turn off heat. Garnish with parsley and season to taste.


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