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Ingredients
- 1 lb. linguine
- 1 large shallot finely chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 tsp salt
- 2/3 cup freshly grated Pecorino cheese plus extra for serving
- 6 slices thick-cut bacon cut into 1/4-inch strips
- 1/2 tsp freshly ground pepper
- 1 Tbsp extra-virgin olive oil
- 2/3 cup flat-leaf parsley leaves
Ingredients
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Instructions
- 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.
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