Bacon and Tomato Linguini

This is a twist on pasta carbonara with the addition of tomatoes.
Time 30 minutes
Servings 4
Difficulty Easy




  • 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
  • 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