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Another week of summer means another tomato recipe.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

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.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

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.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

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.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

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.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

So, now that I’ve gotten my babbling in for this Monday, let’s talk about this roasted cherry tomato carbonara with crispy prosciutto .

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

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.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

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.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

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.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

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.

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

Watch the How To Video Below:

Crispy prosciutto + burrata from Half Baked Harvest on Vimeo.

Garlic and Herb Roasted Cherry Tomato Carbonara w/Crispy Prosciutto + Burrata.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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  • 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!
View Recipe Comments

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | @hbharvest

Still cannot get over those roasted tomatoes though. My favorite.

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  1. 5 stars
    Delicious recipe!! My husband made this for us and made one addition – he added sauteed pancetta. It was so good, we added this to our “guest-worthy” file!! Thanks!

    1. Hey Trish,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

  2. 5 stars
    I have made this several times over the last few years but tonight it was over the top! I toasted the prosciutto separately from the roasted tomatoes and it was a game changer! Mixed it all together with some additional Romano cheese and wow!

    1. Hey Kayrenn,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

  3. 5 stars
    I have made this several times over the last few years but tonight it was over the top! I toasted the prosciutto separately from the roasted tomatoes and it was a game changer! Mixed it all together with some additional Romano cheese and wow!

    1. Hey Kayrenn,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

  4. 5 stars
    I made this super easy recipe this evening and my husband said I was a genius it was so delicious! I didn’t take credit for it though and told him about your website. He’s in love with this pasta so thank you and our bellies thank you!

    1. Hey there,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  5. 5 stars
    This recipe is very simple and sophisticated. It’s easier than you think…. I was nervous about carbonara sauce, i.e., unintentionally scrambling the eggs, but nope, came out beautifully! it’s a must-try. So good! My 9 y/o gives it a 10/10. Only things i subbed was bacon for prosciutto cuz that’s what we had and colorful tomato medleys instead of heirloom cherry. Highly recommend!

  6. 5 stars
    Absolutely amazing pasta dish!!! I was very nervous the eggs wouldn’t cook enough when mixed with the pasta but I’m writing this a day later with confidence that they cooked 🙂 This dish tasted like it came out of a restaurant. Thank you Tieghan!

    1. Hey Katherine,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  7. 5 stars
    This was one of the best pasta dishes I’ve ever had. Every flavor complements the next and it’s somehow savory, filling, and light at the same time. I would highly recommend this dish to anyone.

  8. 5 stars
    Loved, loved, loved this!! In fact I have made several recipes the past few weeks and I have yet to not love one!! Thank you!!!!!! Keep sharing and keep cooking and baking because it brings me and my family joy to follow in your foot steps!

  9. Tieghan, what can I say? You are a culinary genius and you have been making me look like a culinary genius all summer. This recipe is EVERYTHING. I’ve made it three times for guests— it is so simple and simply delicious, RUN to this recipe if you want your friends’ eyeballs to roll right back in their heads as they taste it, My husband adores everything I make from your wonderful cookbooks and web site. Thank you!

  10. 4 stars
    Delicious! However, we followed directions exactly and the carbonara did not “set up” and was a little on the thin side for the sauce. I used barely any pasta water as it was already too liquid. Don’t know if my eggs were larger. We were all a little afraid to eat it. Next time I will try only 2 eggs maybe. I have always made carbonara and cooked on the stove very quickly. Beautiful photos!

  11. Finally got around to making this! Love the concept, but would definitely change a few things next time I try it:
    First, I initially placed the prosciutto on top of the tomatoes (as seen in video), but it was not crisping so I placed directly on pan about 10 minutes in. I also had to cook everything for over 20 minutes to get tomatoes to collapse and crisp the prosciutto. In the future I do not plan to include the herb mix in the roasting pan and will just reserve for fresh garnish. Mine got way to crispy; I might as well have just used dried. (This is also probably because I had to cook for so long).
    Second, I’m grateful I watched the video, because in the directions there are no instructions to salt and pepper the egg and parm mix. I almost missed that key addition! My sauce also never thickened which, after consulting google, is probably because egg yolks are typically recommended for carbonara vs 4 full eggs. Will adjust in the future.
    Hope this helps!

    1. Thank you so much for trying this one, Anika!! I hope you love it even more next time! xTieghan

  12. Hi. I made this last night. The flavors were delicious! I will definitely make it again. However, the carbonara sauce wasn’t right for me. Carbonara is supposed to be thick and velvety and kind of cling to the noodles. With 4 eggs, it was just way too soupy and liquidy. Next time I might try 2 eggs along with 2 yolks. Very yummy flavors!!!

    1. Hi Laura! I am really sorry about that! I hope you love it more with two eggs. Please let me know if there is anything I can do to help! xTieghan

  13. 5 stars
    This pasta is amazing! I don’t eat pork so I made it without the prosciutto and it was still super flavorful. I put thyme, parsley, basil and oregano in the tomatoes and they gave such a nice flavor to the already rich carbonara sauce. Loved this recipe and will definitely make it again soon! Thanks, Tieghan!

  14. 5 stars
    I’ve been excited to make this dish and finally went to the grocery store. The second I got back I made it and WOW it is amazing!!! So easy but so many beautiful flavors together. I can’t wait to make this for my family and friends. Thank you for another great recipe!

  15. 4 stars
    This was so good! My only problem was the eggs didn’t thicken up to form a sauce. It took some extra finagling over a double boiler to get it to come out to a usable consistency. I think next time I’ll try only egg yolks but everything else was pure perfection!

  16. 5 stars
    Oh my goodness, this recipe is complete perfection! The carbonara sauce with the roasted tomatoes is incredible. But the crispy prosciutto is an amazing addition and brings this well above any other carbonara. I am obsessed with bacon and I’m completely sold in the prosciutto here. Delicious!!

  17. 5 stars
    Tried this last night and it was fantastic! The roasted cherry tomatoes and herbs really take it over the top!! Thank you for another amazing recipe Tieghan!

    1. Hi Stevie,
      Add burrata to taste. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. 5 stars
    This was delicious! The burrata on top is brilliant, I will have to consider that on some other pasta dishes too!

  19. This looks so delicious and I’m planning on making it for my mom for Mother’s Day! Just have to correct one thing – the pasta you’re using is tagliatelle, not tailgate. 😉

  20. Looking forward to trying this. BTW, I think your spell check corrected “tagliatelle” to “tailgate” LOL.

  21. 5 stars
    oh my gosh! this was an amazing meal. i’m not really a fan of cherry tomatoes but when i tried it oh my those were delightful. i had a fear of the eggs becoming a scramble but they were a huge success. im so delighted with this meal, i had three bowls of it!! haha

  22. 5 stars
    It’s the first recipe I’ve ever made from HBH and it was beyond my expectations!! My husband and I just loved it, and it was so easy to make. I’m definitely gonna try more of your recipes! Greetings from Mexico.

  23. 5 stars
    I have made this 3x and everyone loves it. Fresh heirloom tomatoes & herbs with burrata and can you go wrong? Delicious! have to say I LOVE LOVE all of your recipes. Interesting ethnic fresh ingredients, spices and herbs flavors from allover. Right up my alley!

  24. Hey! If I’m cooking for somebody with an egg allergy, could you omit the egg here? I know it kind of holds the sauce together. Do you think maybe using olive oil instead might thicken things up? I have burrata that I need to use ASAP so I did a quick search, and came across this recipe. Looks soooo yummy!

    1. Hi There! The egg is very key to this sauce and without it you will not have a creamy pasta sauce. That said, this dish is still great if you wanted to just toss with olive oil. I would recommend 1/4 cup olive in place of the eggs. OR use 1/3 cup heavy cream. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  25. 5 stars
    This. Recipe. Is. Perfection.

    I love to cook, and this is by far one of the best meals I’ve ever made. AND THE BURRATA! How on earth has it taken me this long to eat burrata?

    You are such a talent and inspiration, thank you for sharing your gift of delicious home-cooked cuisine with the world. ❤️

    1. Hey Corrie! I use around 8 ounces of burrata, which is usually 2-3 balls. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  26. 5 stars
    My husband, who does not like cherry tomatoes (I honestly forget every time), called this pasta AMAZING. Enough said 🙂

  27. Can’t wait to make this tonight! Just a heads up, the burrata is missing from the ingredients list!

  28. 5 stars
    I couldn’t reply to your comment, but thank you for correcting the recipe. I made it for mother’s say and it was a big hit!!

  29. 5 stars
    This looks delicious and I’m going to try it Sunday. Where do the second two cloves of garlic go in?

    1. Hi there! All of the garlic goes in with the tomatoes. So sorry about that typo. Recipe is fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  30. 5 stars
    This has become a staple in our house. I made it for dinner tonight which reminded me that I just had to comment on how absolutely delicious this is…and easy! And it looks as good as it tastes; as suitable for dinner guests as for any quick weeknight meal. Love LOVE LOVE! this!

  31. 5 stars
    Fabulous recipe!!! Served it for company and everyone took seconds, which is always a good sign. Surprising how many people have not had Burrata cheese before; makes it an elegant entree.

  32. 5 stars
    All time favorite recipe of yours!
    I pretty much cook your recipes for EVERY meal to try something new! But this is one I always always come back to!

    1. Hey Eve! Honestly, this isn’t the best recipe to make in advance…al though I have never eaten it cold, so I don’t really know what that taste like. I am sure it’s fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  33. 5 stars
    Hi Tieghan,
    Just a quick note to congratulate you for this recipe and say thank you from France. I just made this for dinner and it was a hit! We really loved it. Thank you big time! And thanks for sharing it!

  34. I never come back to a recipe to leave comments but we made this tonight and it was SO good. Everyone in my family loved it and I will definitely be making this again! Indulgent pasta dish but still perfect for summer!

  35. This is delicious. The tanginess of the tomatoes (made both more subtle and more flavorful from roasting) and smooth richness of the cream/cheese/egg mixture are such a great combination. A couple of things:
    1. I added in the pinch of red pepper once everything came together. I couldn’t see a reference to it in the recipe itself. Again, a nice contrast to the other flavors.
    2. The recipe seems to call for more herbs than needed — 2 Tbsp. with the tomatoes and garnish at end doesn’t equal 1/2 c. plus 1/4 c. basil. So, I threw in a few more herbs once I combined the ingredients, and it just made for some nice additional color.

    Can’t wait to make this again!

  36. We don’t get bears here in the West of Ireland and unfortunately heirloom tomatoes are hard to find too. So what I will do is use cherry tomatoes. Look out into the field next door at the cows while I enjoy your lovely recipe.

  37. I just made this for dinner tonight and it was phenomenal!!!! I usually never leave comments, but this was just too good. 🙂 Thanks for the awesome recipe and gorgeous photos. Love it!

    1. So happy you did leave a comment! I love the feedback! Couldn’t be happier you liked it!(: Thanks Priscilla!

  38. I swear every time I try a new recipe of yours it seems to top all the others… This is PHENOMENAL! So much flavor and so so easy! I used fresh mozzarella instead of burrata, and the tomatoes took a little longer to cook than you had estimated, but that may be because they’re out of season? Regardless. HUGE hit, definitely a new favorite of mine!

    Thanks so much for all of your GREAT recipes and AWESOME photos! Checking your blog is one of my favorite daily activities!!

    1. Means so much to me to see this comment! Thank you so much Amy! I am so happy to hear you loved it!! 🙂

  39. Ok… you had me at crispy prosciutto… burrata sent me through the roof! This recipe looks amazing; perfectly indicative of a true Italian recipe. Nothing fussy or crazy, just quality combinations of amazing ingredients. Well done!

  40. This is honestly the prettiest plate of summer pasta I’ve ever seen! Thanks so much for sharing, Tieghan!

  41. “Yay mommy! Yay mommy mommy!” – from my three-year-old as she was eating this. “We definitely have to make this again” – from my husband.

  42. You can call it whatever you want to as far as I’m concerned. That’s another perk of being a grown-up: You define who you are! And remember Rule #1 for everyone(really!): “Fake it til you make it.” The things that make you feel weird now are the things that will make you feel unique and your own person later on. Own it!

    This looks delish! And yes, I’ve seen bears and moose in the wilds of upstate NY, but now it’s more likely to be sharks or whales along the Eastern end of Long Island.

  43. Sorry, but this dish has nothing to do with carbonara. It’s very nice pasta, but definitely not carbonara.
    Petra (from Italy)

  44. Wow. This dish is off the charts. Simple ingredients, stunning flavor. I hate to use the phrase “restaurant quality” but this is honestly as good or better pasta than i have ever tasted anywhere. If you are going to indulge in pasta, this is the thing to do with it. Thank you for sharing!!

  45. We just made this tonight. I was searching for a good burrata recipe after trying it at restaurants. My Italian boyfriend says it was one of the best meals I’ve ever cooked for him! Thank you.

  46. Hi Tieghan!!! I think this pasta is going to be my lunch today!! It seems so yummy!!! I just wanna let you know that here in Italy no one eat pasta with the help of a spoon…at least no one italian!! Actually using a spoon is considered something only tourist will do!! So…you’re eating pasta the right way girl!! 🙂

  47. There was supposedly a bear in our backyard a couple of years ago. Someone up the road saw it run in the woods behind my house. So I walk outside to see two police cars and policemen walking through my backyard with RIFLES. I thought there must be an escaped convict hiding in my bushes! They never found a bear. Or a convict.

    This pasta dish looks amazing and your photos are so so beautiful. Thank you for sharing.

  48. So if you don’t mind me asking, you’re in Colorado right? I am as well. Where do you find these beautiful tomatoes? There’s nothing like them at the Farmer’s Markets near me. Do you grow them?

    1. Hey Michelle! It was a RARE find at the Dillion, CO farmers market. I COULD NOT BELIEVE MY EYES. I jumped for joy. Ha!


  49. Hi Tieghan, your blog is so amazing! I can’t believe I am just discovering it now, but better late than never right? It’s now one of my favourites! Great job! 😀

  50. Seriously gorgeous photos! Oh my gosh! And that pasta has every single one of my favorite things. Need. Now.

    I can’t BELIEVE you saw a bear. That makes me terrified to ever hike again. I’m glad you’re here to tell the tale!

  51. Love your recipes! Only problem is the ads on the side slow down the page (and my browser) so much that I can’t even get through the first paragraph without it crashing 🙁

    1. That is horrible! I am so sorry and I will look into this right away. Thanks for letting me know and again, so sorry!

  52. Tomatoes and bears and pasta. What isn’t to love? We have bears that live near our neighborhood…and we’ve only seen them a handful of times. Thankfully, we’ve been safe indoors when we spotted them! This pasta looks DELICIOUS. Thank you for sharing!

  53. Time out: The compliment train is coming. I’ve got to say, yours has become one of my very favorite food blogs out there. Your recipes are always creative and BEAUTIFULLY photographed. I really hope you’re super proud of the work, because it truly is gorgeous and inspiring. It can be so easy to get bogged down in self-doubt and negativity, but know that this total rando-stranger thinks you’re AWESOME and loads of other people do as well. Tieghan, YOU ARE AMAZING.

    And now, the compliment train moves on to the next town…

    1. oh my gosh, thank you!! this is the sweetest comment and totally just turned my day around. THANK YOU! Hope you had a great tuesday and thank you again so much. Your kinds words and you reading daily mean the world! 🙂

  54. Glad you survived your bear encounter! What a great story you lived to tell though:)

    100% in love with your photos. They make this carbonara jump off the page – yum! And no, I’ve never swirled my pasta with a spoon either – hope this doesn’t mean I was raised by wolves. ha.

  55. I’m totally obsessed with roasted tomatoes, too (my blog post today even has ’em, haha!)!

    This is like everything I love on one plate. I’m smitten 🙂

  56. honestly T you’re making me feel better about my non-stop tomato obsession, I literally can’t stop eating the damn things!!! and uch a carbonara gets me everytime girrrrl 🙂

  57. Beautiful pictures! It’s a dream of mine to see a bear or big cat in the wild, but I have NO idea how scared I’ll be if that actually happens…

  58. This looks amazing! Something about roasted tomatoes really does hit that final Summer spot doesn’t it?

  59. We had a big black bear in our back yard recently and it was so cute..I hate that they are dangerous because they really are stinking cute. Ok this pasta is gorgeous. I love the picture of the tomatoes roasted in the oil and the burrata cheese yum. I grew up in an Italian household and everyone twirled their pasta with a spoon except for me…never could figure it out and really should dinner require that much work???

  60. Ooh, this looks like perfect summer comfort food. I’ve actually never had burrata, but I definitely agree with you that two cheeses are better than one 🙂 Gorgeous photos!

  61. Thank goodness you never saw the momma bear! Love this dish – just have never tried tossing the egg into the hot pasta – with my luck I ‘d get scrambled eggs and the whole dish would be ruined!

    1. Hey Kathy, promise it is pretty easy and if you just remove the pasta from the heat and toss it quickly it will work great!! thank you!

  62. You had me at roasted tomato (which I actually just did last night!), and then prosciutto, and then burrata. Which basically means this is heaven on a plate for me. And now I want a gigantic pile of pasta and veggies for breakfast…..

  63. I have never seen a bear, but I hear there’s one floating around my hometown. It was videotaped by the high school’s security cameras hanging around the building’s entrance! That is so cool to see one, but ooooh so scary too! Eek. Yes, I’d want to live also. Haha. 🙂

    Roasted cherry tomatoes are bliss. One of my favorite foods ever. This looks awesome.

    P.S. Where can I get that tshirt with the kittens on it??

  64. There was a ginormous bear digging in the dumpster of my apt area the other night. He was just pitter pattering around, business as usual. Scary when they’re so domesticated by dumpster food that the sight of humans doesn’t even phase them.

    LOVE this pasta – gorgeous as always! ANd have some confidence and faith in what you do, my dear! You’re a natural and your work is absolutely brilliant 😀

  65. Eee! Bears are definitely my worst nightmare. I saw one once… the zoo and I was pretty happy it was in a cage. LOL. And this pasta?! SO putting this on my dinner menu this week—My family loves carbonara pasta and this will be an excellent way to use up all my garden heirloom tomatoes (all one million of them) 😉 Pinned!

  66. I love those tomatoes! I’m so addicted to heirlooms right now too. I’m scared whats going to happen when they disappear 🙁 I love pasta with a fork but I recently learned the spoon method and it makes shoveling it in my mouth so much easier! 🙂

  67. I saw a bear once when I was jogging through a forest! I definitely stopped that jog and went home. Not going to lie, I was glad to have an excuse to stop running 😉
    Also, I eat pasta with a fork too! Twirling with a spoon is just to fancy for me!
    But, I don’t need no utensils for this…face first for me! pinned!