Garlic Herb Roasted Cherry Tomato Carbonara
This creamy pasta dish combines sweet roasted tomatoes with salty prosciutto for the perfect late summer meal.
recipesbynani.comThere is something so special about the way cherry tomatoes burst and release their juices in the oven. I love pairing them with crispy prosciutto and a creamy burrata topping because it feels fancy but is actually very easy to put together on a busy weeknight.
My biggest tip for this recipe is to make sure your pasta water is well salted. Since the carbonara sauce relies on the starch from the pasta water, that little bit of saltiness really helps pull all the flavors together before you toss everything in the pan.
🧺 Ingredients
- 2 pints cherry tomatoes
- 4 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 pound spaghetti
- 4 slices prosciutto, torn into pieces
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 ball fresh burrata cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the cherry tomatoes and smashed garlic on a baking sheet, drizzle with olive oil, sprinkle with oregano, and toss to coat.
- 3
Roast the tomatoes for about 20 minutes until they are soft and beginning to burst.
- 4
While the tomatoes roast, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions.
- 5
In a cold skillet, add the prosciutto pieces and cook over medium heat until they become crispy, then remove from the pan.
- 6
In a small bowl, whisk together the eggs and grated Parmesan cheese until smooth.
- 7
Reserve half a cup of the pasta water, then drain the spaghetti.
- 8
Add the cooked pasta and the roasted tomato mixture into the skillet with the crispy prosciutto.
- 9
Remove the skillet from the heat and quickly stir in the egg and cheese mixture, adding a splash of the reserved pasta water to make it creamy.
- 10
Serve immediately with a piece of burrata on top and a few fresh basil leaves.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days, though it is best eaten fresh. If you want a little extra heat, feel free to add a pinch of red pepper flakes when roasting the tomatoes.
Made this recipe? Let us know how it went.
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