Herb roasted tomato carbonara with prosciutto and mozzarella

Herb roasted tomato carbonara with prosciutto and mozzarellaIf anyone ever tells you they’re not a “pasta person,” they sit on a throne of lies. And if they really don’t like pasta, there might actually be something wrong with them. I’m joking of course, but I would never joke about my love of pasta–and when you add a soft, fresh cheese like mozzarella to the mix, you are really just creating a little bit of heaven in the kitchen.

I came across this amazing-sounding carbonara dish from the Half Baked Harvest blog. I wasn’t able to find the burrata as called for in the original recipe, so I decided to substitute fresh mozzarella. With a sprinkling of fresh herbs to finish the pasta off, this dish is a reminder that pasta really does make everything better.

HERB ROASTED TOMATO CARBONARA
Servings: 4-6

Ingredients:
2 pints cherry or grape tomatoes
2 tablespoons olive oil
½ cup fresh herbs, chopped (I used basil and oregano)
4 cloves garlic, minced (divided)
Salt and pepper, to taste
1 pound long cut pasta (I used fettuccine)
4 ounces prosciutto (or bacon), thinly sliced
3 eggs, beaten
¾ cup whole milk or heavy cream
¾ cup freshly grated parmesan cheese
8 ounces fresh mozzarella, torn
Pinch of crushed red pepper flakes
¼ cup fresh basil or parsley, chopped (to garnish)

Herb roasted tomato carbonara with prosciutto and mozzarellaDirections:

  1. Preheat the oven to 400ºF.
  2. Place the tomatoes, olive oil, fresh chopped herbs, 2 cloves minced garlic, and a generous sprinkling of salt and pepper to a baking dish. Toss well, ensuring that the tomatoes are coated in olive oil, herbs, garlic, salt, and pepper. Roast the tomatoes for 15-20 minutes or until the tomatoes begin to burst.
  3. While the tomatoes are roasting, bring a large pot of water to a boil. Boil the pasta until just al dente. Before you drain the pasta, scoop out about half a cup of pasta water. Then drain the pasta.
  4. While the pasta is cooking, place a large skillet over medium heat. Add a small drizzle of olive oil, and once the oil is hot, add the prosciutto. Let the prosciutto crisp up, about 5-6 minutes. Then toss in the remaining 2 cloves of minced garlic, and saute for about 1 minute to soften (don’t let the garlic burn).
  5. Add the drained pasta to the skillet and toss everything together. Cook for about 2 minutes.
  6. Beat together the eggs, cream, and parmesan in a measuring cup or small bowl. Remove the pasta and prosciutto from the heat, and pour the egg/cheese mixture into the pasta, tossing quickly so that the eggs don’t scramble. Mix together until the eggs thicken and create a sauce. You can thin out the sauce with a bit of the reserved pasta water until it reaches your desired consistency. I like a thicker sauce, so I didn’t add any additional pasta water.
  7. Add the tomatoes, including all of the juices and herbs from the tomato dish. Gently toss to combine with the pasta.
  8. Season the carbonara with freshly ground black pepper and salt to taste.
  9. Divide the pasta among plates or bowls and top with torn fresh mozzarella cheese, a sprinkle of red pepper flakes, and fresh chopped basil or parsley.

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