Ingredients:
- 2 large eggs
- 2 large egg yolks
- 1 lb. linguine
- 6 slices thick-cut bacon, cut into ¼ inch strips
- 1 large shallot, finely chopped
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2/3 cup freshly grated Pecorino cheese, plus extra for serving
- 1 Tbsp. extra virgin olive oil
- 2/3 cup flat leaf parsley leaves
Directions:
- Cook linguine according to package directions.
- Meanwhile, fry bacon in large skillet over medium heat, turning occasionally, until crisp, about 5 minutes. Transfer bacon with slotted spoon to a paper towel-covered plate; Drain all but 1 Tbsp. of the drippings.
- Add shallot to skillet and cook, stirring until softened, about 2 minutes.
- Whisk eggs, egg yolks, Pecorino, salt and pepper in medium bowl; 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 enough of reserved cooking liquid, tossing until sauce is creamy.
- Sprinkle with parsley and extra Pecorino cheese if desired. Serve at once.
