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Bacon-Tomato Linguine Carbonara
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3 from 1 vote

Bacon-Tomato Linguine Carbonara

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Food Network Magazine


  • 12 oz linguine cooked in salted water, per package instructions
  • 6 slices of bacon diced into 1/2 inch pieces
  • 2 eggs well beaten
  • 1/2 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


  • Cook the linguine in salted water, per instructions.
  • Drain pasta. Reserve 1¼ cups of 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 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.