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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!

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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.

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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.

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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.

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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.

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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!

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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

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Pasta Carbonara with Roasted Tomatoes and Crispy Prosciutto

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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!

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  • Bobbe
    August 21, 2022 at 9:29 am

    This is a great variation on carbonara and one i will use for a long time. Sunday is always Italian food at our house and this recipe is simple, easy, and yummy, with minimal clean up.

    • Kelly Djalali
      August 21, 2022 at 9:54 am

      Hello Bobbe! Thanks so much for stopping by today. I am sure you will enjoy this recipe. And you’re right, the cleanup is easy with this one. A perfect weeknight recipe. Thanks again! xo Kelly

  • Terry
    August 21, 2022 at 10:23 am

    Welcome back from your vacation. This dish looks really good, and easy I will keep you posted ❤️🤗 mom

    • Kelly Djalali
      August 21, 2022 at 11:58 am

      Thanks Mom! I am sure you will enjoy this recipe. xo Kelly

  • Mari
    August 21, 2022 at 12:58 pm

    Hey, Miss K, we are thrilled you are back! If anyone needed a vacation it was you. With posting on two separate blogs, you probably don’t have a lot of “me” time, so it’s nice to kick it back in the sunshine and not think of deadlines and posting for a bit. What’s so much fun about the food and the clothes, is that you give classics a modern, fun twist. This recipe will definitely get a test run, and I think it will be amazing. Tomatoes and prosciutto sounds like seconds, so I’d better make it for a crowd. My daughter. and her family just got back from a Caribbean cruise, which they loved. My youngest son and his family were in Scotland, and my oldest son and I let down the side by not going anywhere. Living in the country is nice, and with the sunshine, a comfy chair, a book and a glass of cold water, it’s a vacation in itself. Thanks for another great recipe and welcome home. Happy Sunny Sunday to Kelly and Alex, and to Terry and the little rascals. Yes, Sophie, I do mean you. Saturday we found out that our bird, Tiberius is not a male like the guy at the pet store told us. T was acting oddly, like a female about to lay an egg, which means courtship behavior. being very emotional and clingy, and hiding in dark places. We had been talking back and forth speculating that he was a she, and she settled it by laying an egg! Never a dull moment with the feathered children. ❤️🦜🐕🚢

    • Kelly Djalali
      August 21, 2022 at 1:27 pm

      Hi Mari, it’s good to be back! Wow – How exciting that Tiberius laid an egg! That will be a fun adventure. Thank you for the warm welcome back. I am sure you will love this recipe. The tomatoes and crispy prosciutto are fantastic. Have a wonderful Sunday! xo Kelly

  • Sally Burke
    August 21, 2022 at 7:30 pm

    Good morning Kelly
    Love Carbonara and was pleased to see you make it the best way and that is without cream. I have always used Antonio Carluccio’s recipe, but as Guancialo is not readily available to me I normally use Speck. Your added addition of the cherry and grape tomatoes definitely would give it a lovely summery feel and I love that you use a variety of pasta, not sticking with the traditional spaghetti or linguine. Papardelle has become one of our favourites and particularly the fresh (although dried, which is a bit of an oxymoron) which we purchase online as for some reason it is not sold in our Supermarket. .
    Glad you had a nice break away, although I did think you were kept busy with your blog still, maybe you are like me and enjoy cooking no matter where you are.
    Happy cooking 🧑‍🍳
    Sally 🤗

    • Kelly Djalali
      August 21, 2022 at 7:54 pm

      Hi Sally, I did have a nice break from the day to day. And yes, with blogging there isn’t ever a “full break” – LOL! I love this method for for pasta for exactly the same reason as you. I can’t really tolerate cream-based dishes, so getting a creamy texture and flavor without the heavy cream is a great thing! Stay tuned because I have a non-cream Fettuccine Alfredo recipe coming up next week. Here in the US, we know Alfredo sauce as a very heavy cream sauce, but I recently learned that this is not the Italian way to do it, and not how it was originally done, so I am excited to give that a go. Have a great week! xo Kelly

  • Lorraine Giglia
    August 23, 2022 at 4:35 pm

    One of the best pasta dishes I have made and so easy. I will make it again.

    • Kelly Djalali
      August 23, 2022 at 5:11 pm

      Wonderful, Lorraine! Isn’t this an amazing recipe?! So easy and so delicious. I am so happy you enjoyed it. Thanks so much for reporting back on your success! xo Kelly