Pasta Carbonara with Roasted Tomatoes and Crispy Prosciutto

Hello and welcome to Sunday Supper on Djalali Cooks! We are back from our vacation on Tybee Island and what better way to say “welcome home” (to myself) than with a delicious, creamy pasta dish with roasted tomatoes and crispy prosciutto? It’s Pasta Carbonara with Roasted Tomatoes and Crispy Prosciutto. Ready for a quick and simple recipe for restaurant-worthy, though not traditional, Pasta Carbonara? Let’s do it!

Pasta Carbonara is a creamy, luxurious pasta that uses egg yolks, Parmesan cheese and pasta cooking water to achieve its silky, creamy texture. There are a few non-traditional bits to this preparation of Pasta Carbonara. One, is using pappardelle pasta instead of spaghetti. Two, is using prosciutto instead of guanciale or pancetta. Three, is that we will use the whole egg, rather than just the yolks. The rest (tomatoes and herbs) is additional and perfect for a summer pasta dish.

Recently, I saw an Instagram reel by Diane Morrissey, in which she makes this dish and I have slightly modified it with my choice of herbs. I have dill and parsley instead of fresh basil.

Tomatoes and Prosciutto

Start by preheating the oven to 400 degrees F. Get a large pot, fill with 4 quarts of water and cover, set to boil.

Scatter the washed cherry and grape tomatoes on a small sheet tray and drizzle with olive oil. Add a pinch of kosher salt and black pepper. Add the chopped garlic and a pinch of red pepper flakes.

Slice the prosciutto crosswise into strips and scatter the strips over the tomatoes and give the tray another drizzle of olive oil. Use a spatula to mix and coat everything in the olive oil and seasoning. Place in the oven for about 10 minutes, until the tomatoes begin to burst and the prosciutto begins to look crispy.

Set the roasted tomatoes and prosciutto aside. By now, the pot of water should be boiling. Add 2 tablespoons of Diamond kosher salt (or 1 tablespoon of table salt) to the boiling water and drop in the pasta. Cook the pasta, stirring occasionally until just al dente. About 8 minutes.

Egg-Based Cheese Sauce

While the pasta is cooking, let’s make the sauce. In a large bowl, whisk 4 eggs with 1 cup of freshly grated Parmesan cheese.

When the eggs are beaten and the cheese is fully incorporated in the eggs, set aside and check the pasta. Ladle or scoop out 1 cup of pasta water before draining the pasta. Drain the pasta but don’t shake off the excess water from the colander.

Pour the drained pasta into the egg and cheese mixture and toss to coat the pasta in the egg mixture.

Add half of the reserved pasta water and continue to vigorously stir the pasta in the egg/cheese and pasta water. The sauce will become emulsified and glossy. The hot al dente pasta will cook the egg mixture just enough and absorb the excess liquid, resulting in a smooth, glossy, creamy sauce. Add more pasta water as needed to keep the sauce glossy and smooth.

Look how silky and gorgeous that sauce is! Now, add the roasted tomatoes, prosciutto and accumulated juices into the pasta.

Stir and toss to combine and incorporate the tomatoes and prosciutto into the pasta. Now for chopped fresh herbs. Use what you like: fresh chopped basil, parsley, dill, rosemary, thyme. The herbs are up to you. I went for parsley and dill because it’s what I had. The fresh dill gives this dish a super fresh flavor, it really brightens the dish.

Stir in the herbs and we are ready to serve.

Pasta Carbonara with Roasted Tomatoes and Crispy Prosciutto

Serve the Pasta Carbonara with Roasted Tomatoes and Crispy Prosciutto in wide shallow bowls, top with more parmesan cheese if you like and that’s it!

Once you try the method of making an egg-based sauce, as in Carbonara, you will be inspired to use it for all kinds of other pasta dishes. The egg and Parmesan sauce is the perfect base for adding your favorite vegetables to your favorite pasta shapes for an excellent meal. Try another simple summer pasta dish with Bacon and Corn Pasta with Tomato Salad. Thank you so much for joining me today, see you tomorrow! Take care and be well, xo Kelly

Key Equipment

Print Recipe

Pasta Carbonara with Roasted Tomatoes and Crispy Prosciutto

(No Ratings Yet)

Loading...

Dinner, Main Course – Italian

By Adapted from Diane Morrissey – Serves: 2-4

Prep Time: ~10 Minutes – Cooking Time: ~15 Minutes – Total Time: 25 Minutes

Glossy, creamy, dreamy Pasta Carbonara reimagined with roasted tomatoes, crispy pancetta and fresh herbs. a wonderful end-of-summer recipe.

Ingredients

• 2 pints (~4 cups) Grape or Cherry Tomatoes
• Olive Oil
• 4-6 oz. Prosciutto, sliced into strips
• 2-3 Cloves Garlic, chopped
• Kosher Salt
• Black Pepper
• Red Pepper Flakes
• 16 oz. Pappardelle Pasta
• 4 Eggs
• 1 cup Parmesan Cheese, freshly grated
• Pasta Cooking Water
• 1/4-1/2 cup Chopped Fresh Herbs

Instructions

1

Start by preheating the oven to 400 degrees F. Get a large pot, fill with 4 quarts of water and cover, set to boil.

2

Scatter the washed cherry and grape tomatoes on a small sheet tray and drizzle with olive oil. Add a pinch of kosher salt and black pepper. Add the chopped garlic and a pinch of red pepper flakes.

3

Scatter the strips of prosciutto over the tomatoes and give the tray another drizzle of olive oil. Use a spatula to mix and coat everything in the olive oil and seasoning. Place in the oven for about 10 minutes, until the tomatoes begin to burst and the prosciutto begins to look crispy.

4

Set the roasted tomatoes and prosciutto aside. By now, the pot of water should be boiling. Add 2 tablespoons of Diamond kosher salt (or 1 tablespoon of table salt) to the boiling water and drop in the pasta. Cook the pasta, stirring occasionally until just al dente. About 8 minutes.

5

While the pasta is cooking, let's make the sauce. In a large bowl, whisk 4 eggs with 1 cup of freshly grated Parmesan cheese.

6

When the eggs are beaten and the cheese is fully incorporated in the eggs, set aside and check the pasta. Ladle or scoop out 1 cup of pasta water before draining the pasta. Drain the pasta but don't shake off the excess water from the colander.

7

Pour the drained pasta into the egg and cheese mixture and toss to coat the pasta in the egg mixture.

8

Add half of the reserved pasta water and continue to vigorously stir the pasta in the egg/cheese and pasta water. The sauce will become emulsified and glossy. The hot al dente pasta will cook the egg mixture just enough and absorb the excess liquid, resulting in a smooth, glossy, creamy sauce. Add more pasta water as needed to keep the sauce glossy and smooth.

9

Add the roasted tomatoes, prosciutto and accumulated juices into the pasta.

10

Stir and toss to combine and incorporate the tomatoes and prosciutto into the pasta.

11

Add the chopped herbs and stir to combine. Add more pasta water as needed to keep the sauce glossy and smooth.

12

Serve the Pasta Carbonara with Roasted Tomatoes and Crispy Prosciutto in wide shallow bowls, top with more parmesan cheese if you like and that's it!

This post may contain affiliate links; when you click the links and make a purchase, we receive a commission on qualifying items.