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Another week of summer means another tomato recipe.

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

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

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

Garlic and Herb Roasted Cherry Tomato Carbonara w-Crispy Prosciutto + Burrata | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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: 470 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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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!
View Recipe Comments

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

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

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Comments

  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