Garlic and Herb Roasted Cherry Tomato Carbonara w/Crispy Prosciutto + Burrata.
serving size: 4-6
- 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
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!