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
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
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