Bacon-Tomato Linguine
A brighter take on carbonara, this cheesy, bacony weeknight pasta feels somehow more substantial thanks to the addition of tomatoes and basil.
Dovetailing Tip: Cook five extra slices of bacon to use to garnish the Broccoli Cheddar Soup on day 4 and on day 4 in the Smashed Potatoes.
Prep Time:
Cook Time:
Total Time:
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:
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
Source: foodnetwork.com
