12 ounces uncooked dried fettuccine
1 cup chopped bacon (about 9 oz.)
2 pt. multicolored cherry tomatoes
2 shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, minced
3 large egg yolks
2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh flat-leaf parsley
Step 1: Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water.
Step 2: While pasta cooks, cook bacon in a large skillet over medium-high until crisp, 5 to 6 minutes. Transfer bacon to a plate lined with paper towels to drain; reserve 2 tablespoons drippings in skillet.
Step 3: Add tomatoes to skillet, and cook, stirring often, until slightly softened, about 3 minutes. Add shallots, and cook, stirring often, until shallots and tomatoes are softened, 3 to 4 minutes. Add garlic; cook, stirring constantly, 1 minute. Add 1 cup of the reserved cooking water; bring to boil. Remove from heat, and stir in pasta. Stir in egg yolks, 1 at a time, until thoroughly combined.
Step 4: Return skillet to medium-low, and cook, stirring constantly, until sauce is slightly thickened and creamy, 2 to 3 minutes. Remove from heat; stir in bacon, cheese, chives, parsley, and pepper until cheese melts and sauce is smooth, adding remaining 1/2 cup cooking water if necessary to reach desired consistency.
Step 5: Top servings evenly with grated Parmesan.
Step 6: Don’t worry about the raw egg yolks in this recipe. The heat of the pan and hot pasta water “cook” them, making a rich, silky sauce.