Bacon-Tomato Linguine

whiskeyandwings October 8, 2017
Bacon-Tomato Linguine
Total: 25 min
Active: 25 min
Yield: 4 servings
Level: Easy


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.

Optional Ideas:

Made the Bacon-Tomato Linguine today.
added 1 lb sliced mushrooms browned in with the bacon.
also cooked 6 links of sweet Italian sausage, cooked and cut into 1 inch pieces.
all else was according to the recipe.
had enough food, I could have fed 8.
Had some friends over for dinner.
The aroma hit you at the door like a New York Italian restaurant.
The layers of flavor where just incredible.
every one wanted some to take home for tomorrow.
best Linguine I ever made.
it was just Wonderful.

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