Bacon-Tomato Linguine Carbonara
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 12 oz linguine cooked in salted water, per package instructions
- 6 slices of bacon diced into 1/2 inch pieces
- 2 eggs well beaten
- ½ cup freshly grated Parmesan more for serving
- 1 tsp lemon zest
- Sea salt and freshly cracked black pepper to taste
- 1 shallot sliced
- 3 cups of mixed cherry tomatoes
- Pinch of crushed red pepper flakes
- 1 clove of garlic minced
- 2 cups baby spinach & baby arugula mix
Instructions
- Cook the linguine in a large pot of salted water, per instructions.
- Drain pasta. Reserve 1¼ cups of the cooking water.
- While the pasta is cooking, cook the bacon pieces in a large skillet over medium heat until golden brown and crisp.
- Remove the bacon crumbles from the pan with a slotted spoon and place on a paper towel; set aside.
- While the bacon is cooking, combine the beaten eggs with the Parmesan cheese, lemon zest, sea salt, and freshly cracked pepper, to taste in a small bowl; mix well.
- Set aside. Slowly whisk in 1 cup of the cooking water; set aside.
- Remove all but 2 tablespoons of bacon grease from the skillet then add the shallot and tomatoes. Cook, stirring often for 3 minutes.
- Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 1 minute. Reduce heat to medium-low; add the drained & cooked linguine and toss well.
- Slowly add the egg mixture; tossing to make a creamy sauce, about 1 minute.
- Add the bacon crumbles, baby spinach, and arugula then season with sea salt and freshly cracked pepper, to taste.
- Add more reserved cooking water to loosen pasta, if needed.
- Serve topped with freshly grated parmesan. Enjoy.