Another week of summer means another tomato recipe.
And I couldn’t be more excited about it. There will be even more summer produce recipes on their way this week. I am sticking to my, “all summer till September rule”… sprinkled in with some chocolate of course. My head is definitely starting to venture into fall foods land, but any time it does I just go buy some pretty heirloom tomatoes and I am good to go again for a while.
I am addicted to heirloom tomatoes and their beauty. I honestly have so much fun taking pictures of them. It’s kind of ridiculous and totally embarrassing, but I really do not care. Plus, I have excepted the fact that I am a slightly odd twenty year old. It’s taken a while for me to be ok with that, but I finally am.
Now if only, I could build a little confidence in myself and not hate everything I create/do. I am not sure it’s possible, but my mom keeps telling me that it just takes time, probably not for many more years, but it will come. But until then I’ll just keep plugging along and act like I know what I am doing.
FYI, I don’t. But it’s ok because I have found that some of my best discoveries have been learned from my greatest failures. It’s true what they say, you live and you learn.
But anyway, can we jump way off topic for a second so I can tell you guys all about the bear I saw on my hike Friday????
Yes, yes, yes, a bear and yes, yes, yes, I was freaked. I mean a bear. Well, it was actually the cutest little cub that scurried off the minute it laid eyes on me, but it was not the little cub I was afraid of. I knew that if there was a cub, the mom was nearby and that is what scared the heck out of me. Lucky for me, I never saw the mom and was only left with the cutest image of a little fluffy dark brown baby bear.
Really though, I would prefer to never see a bear again while hiking. I like my life, and while I know that bears are trying to fatten up before hibernation this time of year, I’m not looking to be what they live off all winter. They would really be better off going for one of my brothers. They have so much more meat on their bones… just kidding.
So that’s my bear story. Kind of lame I guess, but hey did you see a bear this weekend? Ahh, but really that little cub was so cute. He looked like a nice little snuggle buddy… that type of thinking is not the smartest though.
So, now that I’ve gotten my babbling in for this Monday, let’s talk about this roasted cherry tomato carbonara with crispy prosciutto .
It’s pasta, which is always a good food to talk about. It’s extra creamy and extra simple, but still full of late summer flavors that I just cannot get enough of. It also has crispy prosciutto. Yeah, I cannot get enough of that either. I know that bacon is typical in carbonara, but sometimes I find that bacon can really over power certain dishes. I know, you bacon lovers are yelling at me right now, but just try the prosciutto, promise it is so good.
Everything about this is simple. The tomatoes require almost no hands on work and just ten minutes in the oven. I could have just stopped with the tomatoes and called it dinner. I know that I cook a lot food, but you guys should know that I could live off vegetables and fruits. Totally weird I know, but they are something I have always loved. I am glad I proceeded with the pasta though, I mean do love pasta too.
While the tomatoes roast, boil the pasta and toss it with the eggy sauce. It’s literally so quick and simple.
I know that carbonara is typically all about the parmesan, but hey, isn’t two cheeses always better than just one? I think so. And it’s burrata, which you can just never go wrong with because it works with basically every food out there. Ok, and originally my family is from the Midwest, so we really like our cheese. There can never be too much cheese, only too little.
Lastly, do you eat your pasta with a fork and a spoon?
See, I never have and growing up I never even knew that the proper way to eat pasta was with a fork and spoon. Honestly, I still do not get it. Granted, I was raised with all brothers, so manners are a foreign concept to my family, but really using a spoon just seems like too much work. So while there is a spoon in these photos, no one in my house actually used a spoon to properly twirl our pasta with.
Watch the How To Video Below:
Garlic and Herb Roasted Cherry Tomato Carbonara w/Crispy Prosciutto + Burrata.
Servings: 6 Servings
Calories Per Serving: 615 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2 pints heirloom cherry tomatoes
- 2 tablespoons olive oil plus more for serving
- 1/2 cup fresh herbs (I used basil oregano and dill)
- 3 cloves garlic minced or grated
- salt and pepper to taste
- 4 ounces thinly sliced prosciutto
- 4 eggs beaten
- 3/4 cup parmesan cheese freshly grated
- pinch of crushed red pepper flakes
- 1/4 cup fresh basil or parsley chopped
- 1 pound of your favorite long cut pasta I used tailgate
- 8 ounces burrata cheese, at room temperature
- 1. Preheat the oven to 400 degrees F.
- 2. Add the cherry tomatoes, olive oil, 2 tablespoons fresh chopped herbs, 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. Add the prosciutto. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse and the prosciutto is crisp.
- 3. Meanwhile, beat together the eggs, parmesan, crushed red peppers, and basil, in large serving bowl.
- 4. 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.
5. Immediately add the hot pasta to the egg/cheese mixture, 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 and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.
- 6. Divide the pasta among plates and top with freshly torn burrata cheese and fresh herbs. Grab a fork and start twirling!
Still cannot get over those roasted tomatoes though. My favorite.