bacon and tomato pasta can be made with any tomatoes and in the summer the selection is great.
Ingredients
- salt & pepper
- 1 lb linguine
- ½ lb 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
- zest of 1 lemon
- 1 cup fresh basil torn
Instructions
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bring a large pot of salted water to a boil.
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add the pasta and cook as the label directs.
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reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
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meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes.
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add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes.
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pour off all but 2 tablespoons of the drippings from the skillet.
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whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl.
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slowly whisk in 1 cup of the reserved cooking water; set aside.
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reduce the heat under the skillet to medium low.
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add the pasta and toss well.
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slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute.
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season with salt and add the remaining 1/4 cup cooking water as needed to loosen.
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stir in the basil.
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top each serving with more cheese and season with pepper.
i used these items to make this dish:
LARGE SKILLET
microplane
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