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Jalapeno-Carbonara with Linguini and Salmon

A creamy carbonara recipe lends itself to the feeling of a decadent meal, but in reality, it is not as high calorie as you might believe. For the sauce, it is really a couple of eggs, a bit of Romano cheese, a bit of Ricotta, a couple slices of bacon and seasonings. Simple, and you're off to a highly satisfying meal.

Jalapeno-Carbonara with Linguini and Salmon Recipe

Jalapeno-Carbonara with Linguini and Salmon


  • 4 jalapeno peppers
  • 2 eggs, beaten
  • 1/8 cup Romano cheese, shredded
  • 2 tablespoons Ricotta cheese
  • 2 tablespoon chopped basil
  • Salt and pepper to taste
  • 2 slices bacon
  • 2 6-ounce salmon fillets
  • 1 teaspoon Cajun seasonings
  • Salt and pepper to taste
  • 4 ounces linguini noodles

Cooking Directions

  • Roast the jalapeno peppers over an open flame, rotating every few minutes, until skins are blackened - about 5 minutes. Remove and allow to cool.
  • To a large mixing bowl, add 2 eggs (beaten), Romano cheese, Ricotta, basil, and salt and pepper to taste. Mix well and cover until ready to use.
  • Heat a large pan to medium and add bacon. Cook about 5 minutes.
  • Season salmon fillets with Cajun, salt and pepper. Add salmon to pan with bacon and cook about 8-9 minutes, flipping once through, until salmon is cooked through.
  • Remove salmon from heat, set aside and cover.
  • Remove bacon and allow to cool.
  • While salmon is cooking, boil linguini noodles until al dente, about 10 minutes or so.
  • Add 2 tablespoons of linguini water to the mixing bowl with the sauce and mix well.
  • Chop cooled bacon and roasted jalapeno peppers. Add to carbonara sauce and mix well. NOTE: If you'd like, you can peel off the blackened skin from the jalapenos. We like the smoky flavor.
  • Drain noodles and toss in mixing bowl with carbonara sauce. Be sure to coat noodles thoroughly.
  • Transfer noodles and sauce to serving dishes and top with salmon.
  • Serve!




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