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 Tbsp. of the drippings. ADD shallot to skillet and COOK, stirring until softened, about 2 minutes.
WHISK eggs, 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.
Parmesan cheese can be used in place of Pecorino
This recipe is an excellent source of protein and folate, and a good source of choline