Indulgent Tomato Carbonara

INDULGENT TOMATO CARBONARA
12 oz. uncooked dried fettuccine
1 c. chopped bacon
2 pts. Multicolored cherry tomatoes
3 thinly slice shallots
2 T. minced garlic
3 egg yolks
½ c. grated Parmesan cheese, plus more for serving
¼ c. chopped fresh chives
¼ c. chopped fresh parsley

1. Cook pasta according to package directions. Drain but save 1 ½-2 c. of the cooking water.
2. Cook bacon in large skillet over medium-high heat until crispy.
3. Transfer bacon to plate lined with paper towels to drain. Reserve 2 T. of the bacon drippings in skillet.
4. Add tomatoes to skillet, cook and stir often, until slightly softened.
5. Add shallots and stir often for another 3-4 minutes.
6. Add garlic and cook another 1 minute.
7. Add 1 c. of pasta water and bring to boil. Remove from heat and stir in pasta.
8. Stir in egg yolks, one at a time, until thoroughly combined.
9. Return skillet to medium-low heat and cook, stirring constantly, until sauce is slightly thickened and creamy, 2-3 minutes.
10. Remove from heat, stir in bacon, cheese, chives, and parsley. Stir until cheese melts and sauce is smooth.
11. Gradually add more of the pasta water, stirring constantly, until you get desired consistency.
12. Taste for seasoning. Serve and top with more Parmesan cheese if desired.