Under 30 minutes
for 4 servings
- kosher salt, to taste
- 1 lb dried linguine (425 g)
- 6 slices thick-cut bacon, cut into 1/2-inch strips
- ⅓ cup minced shallot (60 g)
- ¾ teaspoon freshly ground black pepper, divided, plus more for garnish
- 8 large egg yolks
- 2 large egg whites
- ½ cup grated pecorino cheese (50 g)
- roughly chopped fresh parsley, for garnish
- Calories 783
- Fat 26g
- Carbs 91g
- Fiber 4g
- Sugar 5g
- Protein 43g
Estimated values based on one serving size.
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- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 2 cups (480 ml) of the pasta cooking water, then drain.
- In a large skillet over medium heat, cook the bacon until crispy and browned, about 5 minutes. Remove from the pan and drain on a paper towel–lined plate.
- Add the olive oil to the skillet, then add the shallots and half of the black pepper, and sauté until the shallots are translucent, 3–5 minutes.
- In a medium bowl, whisk together the egg yolks, egg whites, pecorino cheese, and remaining half of the black pepper until thickened.
- Reduce the heat to the lowest setting, then add the linguine and 1 cup of reserved pasta water to the skillet. Add the egg mixture and toss with tongs until the sauce is smooth, about 6 minutes. Add the remaining cup of pasta water and season with salt to taste, then continue to toss for another 3–4 minutes, until the pasta is well coated and the sauce has thickened enough to cling to the noodles. Remove the pan from the heat.
- Divide the pasta between serving plates or bowls and garnish with the crispy bacon, parsley, and more black pepper. Serve immediately.