The Nutcracker’s Pasta Carbonara
freshly grated Pecorino cheese
plus extra for serving
cut into 1/4-inch strips
freshly ground pepper
extra-virgin olive oil
flat-leaf parsley leaves
Cook linguine according to package directions.
In a large skillet, fry bacon over medium heat; turning occasionally until crisp (approx. 5 minutes).
Using a slotted spoon, transfer bacon to a paper towel covered plate; drain all but 1 tablespoon of drippings.
Add shallot to skillet and cook, stirring until softened (approx. 2 minutes).
In a medium bowl, whisk eggs, egg yolks, Pecorino, salt, and pepper; set aside.
Drain pasta, reserving 1 cup cooking liquid. Add pasta, bacon, and oil to skillet mixture; toss to coat.
Remove pan from heat.
Add egg mixture, tossing constantly.
Gradually add reserved cooking liquid, tossing until sauce is creamy.
Sprinkle with parsley and extra Pecorino cheese, if desired.
Serve at once.