The Nutcracker’s Pasta Carbonara

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 tablespoon of the drippings. ADD shallot to skillet and COOK, stirring, until softened, about 2 minutes.

WHISKeggs, 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.