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+ servings

bacon and tomato pasta

serves 6
by Nancy


  • salt & pepper
  • 1 lb linguine
  • ½ lb bacon cut into 1/2-inch pieces
  • 3 cups cherry or grape tomatoes
  • 1 shallot thinly sliced
  • 2 large eggs
  • 1/3 cup grated parmesan or pecorino romano cheese plus more for topping
  • zest of 1 lemon
  • 1 cup fresh basil torn


  1. bring a large pot of salted water to a boil.
  2. add the pasta and cook as the label directs.
  3. reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
  4. meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes.
  5. add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes.
  6. pour off all but 2 tablespoons of the drippings from the skillet.
  7. whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl.
  8. slowly whisk in 1 cup of the reserved cooking water; set aside.
  9. reduce the heat under the skillet to medium low.
  10. add the pasta and toss well.
  11. slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute.
  12. season with salt and add the remaining 1/4 cup cooking water as needed to loosen.
  13. stir in the basil.
  14. top each serving with more cheese and season with pepper.