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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.
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!!!
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
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!
Amazing!! Thank you so much for trying this one, Sumayyah! xTieghan
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!
Thank you for trying this Jackie!! I am so glad it turned out so well for you! xTieghan
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!
Thank you Robin! So happy this turned out well for you! xTieghan
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!!
Thank you so much Kristen! I am really glad this recipe turned out so well for you! xTieghan
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!
Thank you Katie!! I am really glad this one turned out so well for you! xTieghan
This was amazing!! Can’t wait to make it when the tomatoes are really in season!!
Hi Shary! I am really glad this turned out so well for you! xTieghan
I don’t see how much burrata ??
Hi Stevie,
Add burrata to taste. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious! The burrata on top is brilliant, I will have to consider that on some other pasta dishes too!
Thank you so much Kris! xTieghan
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. 😉
Haha oh yes you’re right!! I hope you love this recipe, Tate! Thank you! xTieghan
Looking forward to trying this. BTW, I think your spell check corrected “tagliatelle” to “tailgate” LOL.
Oops thank you! I hope you love this recipe if you get a chance to try it! xTieghan
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
Wow that is so great! Thank you so much Mischa! xTieghan
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.
Hi Regina! Welcome! So glad you decided to try this and loved it! Thank you! xTieghan
I have made this 3x and everyone loves it. Fresh heirloom tomatoes & herbs with burrata and proscuitto..how 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!
Hi Pam! I am so happy to hear! Thank you!
Best pasta recipe we’ve ever made!
That is so great! Thank you Hannah! xTieghan