A savory and delicious dish for any occasion. Cook this recipe for pasta with bacon and tomatoes. The combination of salty bacon and sweet tomatoes creates a rich and flavorful sauce that pairs perfectly with pasta.
Pasta with Bacon and Tomatoes
Ingredients
12 ounces of cooked fettuccine noodles
4 slices bacon, chopped into ¼-inch dice
1 cup grape tomatoes sliced in half
1 shallot diced fine
2 cloves garlic, chopped fine
2 large eggs
1/3 cup grated parmesan cheese
1 teaspoon lemon zest
1 cup fresh basil, chiffonade
Salt and pepper as needed
Method
Cook pasta according to package directions, reserve 1 ¼ cup pasta water, drain pasta, and set aside.
Cook the bacon in a large nonstick skillet over medium-high heat until crisp.
Add the tomatoes, shallots, and garlic, and cook until the tomatoes blister and burst and the aromatics become fragrant.
Pour off all but 2 Tablespoons of the bacon grease
Whisk the eggs, cheese, lemon zest, and a pinch of salt and pepper in a medium bowl. Slowly whisk in 1 cup of the reserved pasta water; set aside
Reduce the heat to medium-low. Add the pasta to the skillet and stir or toss to blend with the tomatoes and shallots. Slowly add the egg mixture, tossing or stirring to make a creamy sauce. Add more salt and pepper and the rest of the reserved pasta water as needed to thin the sauce to the right consistency
Stir in the basil, dish the pasta in small bowls or plates, and serve with more cheese on top