Categories: Pasta
Ingredients
- Kosher salt
- 12 oz. 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 tsp finely grated lemon zest
- Fresh black pepper
- 1 cup fresh basil, torn
Directions
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Bring a large pot of salted water to a boil. Add the pasta and cook as directed. 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. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tbsp. of the drippings from the skillet.
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Whisk the eggs, cheese, lemon zest and 1 tsp pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
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Reduce the heat until 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.