- ¾ lb Linguine pasta , fresh
- 6 slices Bacon , cut into ½ inch pieces
- 3 cups Tomatoes , preferably cherry or grape
- 1 Shallot, thinly sliced
- 2 large Eggs
- ⅓ cup Parmesan cheese , grated
- 1 tsp Lemon zest
- To taste Black pepper , freshly ground
- 1 cup Basil , torn
- For garnish Parmesan cheese, grated
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1 ¼ cups cooking water, then drain pasta and set aside.
- In a large skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Add 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.
- In a medium bowl, whisk the eggs, cheese, lemon zest, and black pepper. 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 remaining pasta water, as needed, to loosen.
- Stir in basil. Garnish with Parmesan cheese, season with black pepper and serve.
- Alternatively, you can use spaghetti or bucatini pasta noodles
- You can substitute Pecorino cheese for Parmesan