Wednesday, September 6, 2017

Bacon-Tomato Linguine




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

Ingredients

Kosher salt
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
ground pepper
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.
Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in the reserved pasta water and set aside. 
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. 

5 comments:

  1. This is a lot like linguine carbonara, with the eggs made into a kind of custardy sauce thanks to the pasta water, and the bacon (it's officially supposed to be pork cheeks in carbonara, but bacon is easier to find)...
    The addition of tomatoes sounds like a good variation. Tomatoes in season are always a good idea.

    ReplyDelete
  2. Quite relaxing! This dish looks delish.
    Brenda

    ReplyDelete
  3. YOU know why they tell you to "TEAR" the basil?IT supposedly has MORE FLAVOR Than if you use a knife!

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  4. Yummy....that looks really great.

    ReplyDelete

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