Easy Linguine with Bacon, Cherry Tomatoes & Basil
- Level: Easy
- Yield: 4 servings
- Nutritional analysis (per serving): Calories 470; Total Fat 19 g; Saturated Fat 7 g; Cholesterol 165 mg; Sodium 684 mg; Carbohydrates 54 g; Dietary Fiber 4 g; Protein 22 g; Sugar 5 g
- Total: 25 min
- Active: 25 min
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
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1 1/4 cups of the cooking water, then drain the pasta and set aside.
- While the pasta cooks, place the bacon in a large nonstick skillet over medium-high heat and cook until crisp, about 5 minutes. Add the tomatoes and shallot and continue cooking until the tomatoes soften and begin to burst, about 5 minutes. Remove all but 2 tablespoons of the drippings from the skillet.
- In a medium bowl, whisk together the eggs, cheese, lemon zest, and 1 teaspoon pepper. Gradually whisk in 1 cup of the reserved cooking water and set aside.
- Reduce the heat under the skillet to medium-low. Add the cooked pasta and toss to coat. Slowly pour in the egg mixture, stirring continuously to create a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup of cooking water if needed to loosen the sauce. Stir in the basil.
- Serve each portion topped with extra cheese and a sprinkle of pepper.
Photograph by Ryan Dausch
