Time: 25 min.
Complexity: easily
Servings: 4

Pasta with bacon and tomatoes - a detailed recipe.

Ingredients:

• 350 g of linguine pasta
• 6 slices bacon, cut into pieces
• 3 cups cherry tomatoes
• 1 shallot, finely chopped
• 2 large eggs
• 1/3 cup grated Parmesan, plus more for garnish
• 1 teaspoon finely grated lemon zest
• 1 cup basil, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

linguine pasta, bacon, eggs, Parmesan cheese, cherry tomatoes, lemon zest, shallots, basil

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Preparation:

Step 1
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1 1/4 cups of cooking water for later use; drain the remaining cooking liquid.
Step 2
• Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallots and cook until the tomatoes begin to burst, about 5 minutes. Drain the rendered fat from the skillet, leaving about 2 tablespoons in the pan.
Step 3
• Combine eggs, cheese, lemon zest, and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved water.
  
  Reduce heat to medium. Add the pasta and stir well. Slowly pour in the egg mixture, stirring to create a creamy sauce, about 1 minute; season with salt.
Step 4
• Add the remaining 1/4 cup pasta water if needed to thin the pasta. Stir in the basil. Top each serving of pasta with cheese and pepper to taste.
  
  You can take the pasta in the form of tubes so that they are well soaked in tomato sauce - recipe pasta with tomatoes and pancetta.

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