BTB (Bacon-Tomato-Basil) Linguine
Serves 3 to 4
Here is what you need:
12 ounce fresh linguine (or use dry about 10 ounces)
6 slices of bacon
1 Cup torn fresh basil
3 cups cherry tomatoes (or grape)
1 large shallot
1 tsp lemon zest
1/3 cup freshly grated Parmesan cheese
2 eggs
Kosher salt and fresh ground black pepper
Here is what you need to do:
Cut the bacon into ½ inch pieces and thinly slice the shallot.
Boil water in a large pot and add in a couple TBS of salt. Toss in the linguini and cook according to package directions, keeping it a bit under. Before you drain the pasta you want to reserve
1¼ cup of the cooking water. After you drain the pasta, set it aside.
In a large skillet cook the bacon on medium high until it’s nice a crisp. Next in add in the tomatoes and shallot until the tomatoes start to soften up. Don’t let them get mushy. Turn down the heat to medium low. Remove excess bacon fat leaving about 2 TBS in the skillet.
In a medium glass bowl whisk together the eggs, lemon zest, cheese and several grinds of pepper. Very slowly whisk in 1 cup of your starchy pasta water then set aside.
Add the pasta to the skillet and toss with the bacon and tomatoes. Slowly pour in the egg/cheese mixture. Toss it around to make a sauce it takes about a minute. If the sauce gets to thick you can thin it out a bit with the remaining pasta water. Give it a taste and season with salt and pepper to your liking. Finally add in the basil and stir.
Serve it up in a big bowl and top with more cheese. Let's Eat!!