Salmon Carbonara

• 1/2 lb linguine or 1/2 lb fettuccine
• 6 slices bacon, diced
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons dried basil (leaf not ground)
• 1/2 teaspoon dried oregano (leaf not ground)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 (14 ounce) cans canned diced tomatoes
• 3 tablespoons red wine vinegar
• 1 (14 3/4 ounce) can salmon, drained and broken into bite-sized pieces
• 1/2 cup heavy cream
• parmesan cheese, finely shredded

1. Cook pasta according to package directions; drain and keep warm.
2. In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat.
3. Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes.
4. Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened.
5. Stir in salmon and cream; heat through.
6. Serve over hot cooked pasta.
7. Garnish with cheese.

linguine, bacon, onion, garlic, basil, oregano, freshly ground black pepper, red pepper, tomatoes, red wine vinegar, salmon, heavy cream, parmesan cheese

Taken from www.food.com/recipe/salmon-carbonara-18895 (may not work)