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.