Ingredients

• 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!