Name: Bacon-Tomato Linguine
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces fresh linguine; 6 slices bacon, cut into 1/2-inch pieces; 3 cups cherry or grape tomatoes; 1 shallot, thinly sliced; 2 large eggs; 1/3 cup grated parmesan or pecorino romano cheese, plus more for topping; 1 teaspoon finely grated lemon zest; Freshly ground pepper; 1 cup fresh basil, torn

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

Photograph by Ryan Dausch

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Bacon-Tomato Linguine

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