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1
Bring 5-1/2 to 6 quarts of cold water to a boil in a large pot. Stir in salt when water comes to a full boil.
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2
Stir in pasta, stirring constantly until pasta is submerged and soft. Reduce heat to medium-high (just enough to get a gentle but active boil.) Stir occasionally as pasta cooks (7 to 8 minutes for al dente). Meanwhile...
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3
Place bacon in a large skillet over medium heat. Cook until almost crisp, about 4 to 5 minutes, then stir in garlic. Cook until garlic is fragrant, about a minute.
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4
(Optional) Deglaze pan with wine, scraping up the browned bacon bits. Cook until the wine has reduced to 2 tablespoons.
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5
Whisk the eggs, Parmesan, half-and-half, and nutmeg together in a bowl or measuring cup while the bacon is cooking and set aside.
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6
Drain pasta when it is al dente. Reserve about a half a cup or so of the pasta cooking water.
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7
Place the hot pasta into the deglazed skillet with the bacon and garlic. Turn off the heat.
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8
Pour the egg mixture into the hot pasta, tossing quickly as you pour. Stir in the drained can of salmon, breaking up the big lumps.
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9
Stir in 1/4 cup of the reserved pasta water. Sometimes I need 1/4 cup other times I use 1/2 cup or more. The sauce should look creamy.
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10
Sprinkle pasta with black pepper. Toss well to distribute the pepper. Taste and season with more pepper and/or salt if needed.
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11
Divide among warmed pasta bowls and garnish with more Parmesan. Serve immediately.
