Pasta with Bacon and Tomatoes

A savory dish for any occasion. 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 of bacon, chopped into ¼-inch dice

• 1 cup of 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

1. Cook pasta according to the package directions, reserving 1 ¼ cups of pasta water. Drain the pasta and set it aside.

2. Cook the bacon in a large nonstick skillet over medium-high heat until crisp.

3. Add the tomatoes, shallots, and garlic, and cook until the tomatoes blister and burst and the aromatics become fragrant.

4. Pour off all but 2 Tablespoons of the bacon grease

5. 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

6. 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 incorporate it into 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

7. Stir in the basil, dish the pasta in small bowls or plates, and serve with more cheese on top

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