Bacon-Tomato Linguine

By Leslie Blythe  , ,   ,

September 8, 2017

This Bacon-Tomato Linguine is on the cover of this month's Food Network Magazine. It's very similar to carbonara but adds fresh tomatoes and basil.

  • Prep: 10 mins
  • Cook: 20 mins

Ingredients

Kosher salt

12 ounces fresh linguine

6 slices bacon, cut into ½-inch pieces

3 cups cherry or grape tomatoes

1 shallot, thinly sliced

2 large eggs

⅓ 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

1Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1¼ cups cooking water, then drain the pasta; set aside.

2Meanwhile, 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.

3Whisk 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.

4Reduce 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 ¼ cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

Recipe from Food Network Magazine, September 2017

00:00

0 Reviews

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.