Servings
Font
Back
4.0 from 6 votes

Bacon-Tomato Linguine Carbonara

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 12 oz linguine cooked in salted water, per package instructions
  • 6 lices of bacon diced into 1/2 inch pieces
  • 2 eggs well beaten
  • ½ cup freshly grated parmesan more for serving
  • 1 tsp lemon zest
  • Sea salt and freshly cracked black pepper to taste
  • 1 shallot sliced
  • 3 cups of mixed cherry tomatoes
  • Pinch of Crushed Red Pepper Flakes
  • 1 clove of garlic minced
  • 2 cups baby spinach & baby arugula mix

Instructions

    Cup of Yum
  1. Cook the linguine in a large pot of salted water, per instructions.
  2. Drain pasta. Reserve 1¼ cups of the cooking water.
  3. While the pasta is cooking, cook the bacon pieces in a large skillet over medium heat until golden brown and crisp.
  4. Remove the bacon crumbles from the pan with a slotted spoon and place on a paper towel; set aside.
  5. While the bacon is cooking, combine the beaten eggs with the Parmesan cheese, lemon zest, sea salt, and freshly cracked pepper, to taste in a small bowl; mix well.
  6. Set aside. Slowly whisk in 1 cup of the cooking water; set aside.
  7. Remove all but 2 tablespoons of bacon grease from the skillet then add the shallot and tomatoes. Cook, stirring often for 3 minutes.
  8. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 1 minute. Reduce heat to medium-low; add the drained & cooked linguine and toss well.
  9. Slowly add the egg mixture; tossing to make a creamy sauce, about 1 minute.
  10. Add the bacon crumbles, baby spinach, and arugula then season with sea salt and freshly cracked pepper, to taste.
  11. Add more reserved cooking water to loosen pasta, if needed.
  12. Serve topped with freshly grated parmesan. Enjoy.