Garlic and Herb Roasted Cherry Tomato Carbonara w/Crispy Prosciutto + Burrata.
Ingredients
2 pints heirloom cherry tomatoes
2 tablespoons olive oil, plus more for serving
1/2 cup fresh herbs (I used basil, oregano and dill)
4 cloves garlic, minced or grated, divided
salt and pepper, to taste
1 pound of your favorite long cut pasta (I used tailgate)
4 ounces prosciutto, thinly sliced (may sub bacon)
3 eggs, beaten
3/4 cup whole milk or heavy cream
3/4 cup parmesan cheese, freshly grated
8 ounces, burrata cheese, torn
pinch of crushed red pepper flakes
1/4 cup fresh basil or parsley, chopped
Instructions
- Preheat the oven to 400 degrees F.
- Add the cherry tomatoes, olive oil, 2 tablespoons fresh chopped herbs, 2 cloves minced garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. Roast for 10-15 minutes or until the tomatoes collapse.
- Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente. Before you drain the pasta scoop out about 1/2 cup pasta water, drain the pasta well.
- While the pasta is boiling, place a large skillet over medium heat. Add a drizzle of olive oil and once hot add the prosciutto. Let the prosciutto get nice and crispy, about 2-3 minutes per side. Now toss in the remaining 2 cloves of minced garlic and saute for about 1 minute to soften. Add the drained pasta to the skillet and give it a good toss, cook for about 2 minutes. Beat together the eggs, cream and parmesan in glass measuring cup. Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the tomatoes + all the juices from the tomato dish and gently toss to combine with the pasta. Season the carbonara with lots of freshly ground black pepper and salt to taste.
- Divide the pasta among plates and top with freshly torn burrata cheese and fresh herbs. Grab a fork and start twirling!
