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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:
Crispy prosciutto + burrata from Half Baked Harvest on Vimeo.
Garlic and Herb Roasted Cherry Tomato Carbonara w/Crispy Prosciutto + Burrata.
Servings: 6 Servings
Calories Per Serving: 470 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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)
- 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
Instructions
- 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.
Sounds amazing! Can’t wait to make this!
Hi Billie! I hope you love this! Thank you!
What are the chunk of white things on the pasta. I initially thought it was fresh mozzarella, is it?
Hi Kim! That is the burrata! Let me know if you have any other questions!
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!
So happy you enjoyed this recipe. Love your tweaks! Thanks Ann!
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.
Those will work perfectly! That view sounds gorgeous! Thanks Diana!
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!
So happy you did leave a comment! I love the feedback! Couldn’t be happier you liked it!(: Thanks Priscilla!
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!!
Means so much to me to see this comment! Thank you so much Amy! I am so happy to hear you loved it!! 🙂
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!
Thanks so much!!
This is honestly the prettiest plate of summer pasta I’ve ever seen! Thanks so much for sharing, Tieghan!
“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.
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.
Thank you so much!! Loved your inspiring words!
Sorry, but this dish has nothing to do with carbonara. It’s very nice pasta, but definitely not carbonara.
Petra (from Italy)
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!!
WOW! Thank you so much!
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.
That is awesome! Thank you so much for trying this recipe and letting me know how much you loved it! 🙂
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!! 🙂
Xoxo
Anna
Haha! No way! I am actually so happy to hear this news, thank you!
Thanks Anna!! Hope you enjoy this pasta!
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.
Oh my gosh! No way, that is such a crazy story!!
Thanks Lucy!