Bacon and blistered tomato pasta

Ingredients

• 6 oz Linguini (1/2 box)
• 1.25 C of reserved water from cooked pasta
• 4 slices of Bacon
• 1 Shallot thinly sliced
• 2 C Cherry tomatoes 
• 2 Eggs - large
• 1/3 C Parmesan cheese
• 1/2 Lemon - zested
• 1 tsp Pepper
• 1 C Basil - chiffonade cut for garnish
• Kosher salt - to taste

Directions

1. Cook pasta according to directions and set aside.
2. In a large sauce pan, saute the bacon until it is crisp, remove most of the bacon fat
3. Add shallots and tomatoes to the pan and saute until the tomatoes are blistered
4. While the bacon and shallots are cooking, mix together the eggs, parmesan cheese, lemon zest, pepper. After that is mixed well, slowly stir in the reserved water from the cooked pasta
5. Add the egg mixture to the pan and cook for one minute until it thickens, season with salt to taste.
6. Toss half the pasta in the pan until it is coated with sauce and plate. Do this again with the other half of the pasta
7. Spoon some extra sauce and add tomatoes to the plates, garnish with basil