|Sources: Bowl, Vintage plate, Similar PlateHere, French Stripe Napkin, Similar Here|
Good morning! How was your long weekend? I hope it was relaxing. We had a lot of rain and cool weather on Friday and Saturday so I did a lot of baking and reading. Sunday and Monday the weather was great so we spent our time at the ocean.
We made this Bacon-Tomato Linguine on Saturday, the recipe is easy and it is delicious!
Bacon Tomato Linguine
Recipe from Food Network Magazine
12 ounces linguine
6 slices bacon, cut into 1/2 pieces
3 cups cherry or grape tomatoes
1 shallot, thinly sliced
2 large eggs
1/3 cup grated Parmesan or pecorino Romano cheese
1 teaspoon finely grated lemon zest
1 cup fresh torn basil
Bring a large pot of salted water to boil. Add the pasta and cook as the label directs. RESERVE 11/4 cups of cooking water, than drain the pasta. Set aside.
Meanwhile, cook the bacon in a large non-stick skillet over medium-high heat until the bacon is crisp, about 5 minutes. Add the tomatoes and the shallots and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the pan.
Reduce heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup of cooking water as needed to loosen the sauce. Stir in the basil. Top each serving with more cheese and season with pepper.
Have a great week.