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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!