Garlic Herb Roasted Cherry Tomato Carbonara.

Just like classic carbonara, this pasta has a creamy Italian-style sauce made with eggs, Parmesan, and pasta cooking water. But we’re adding tiny end-of-summer cherry tomatoes and crispy prosciutto. The tomatoes burst as they roast, becoming almost candy-like, then get twirled up with the pasta and that creamy carbonara sauce. So delicious!

When I spent time in Italy this past February, we ate a lot of pasta carbonara. I’ll always strive to create that perfect bowl, but I’m not sure it will ever be quite as good as when enjoyed in Italy. I’m so excited to have the opportunity to spend more time there this year.

Since returning home, there hasn’t been a pasta I’ve wanted to recreate more. My mom now orders carbonara at almost every Italian restaurant, and we’ve both really wanted to perfect our own version at home.

So I took some time with this one. It’s not quite as silky and creamy as they make it in Italy. I swear, they must have that special Italian touch! But what I’ve learned is that the little details really matter. I think one of the keys is using room-temperature ingredients, which helps everything come together more quickly and evenly when the hot pasta is added, creating that creamy sauce.

And use GOOD eggs, freshly grated Parmesan, and freshly cracked black pepper. It really does make a difference!

Of course, I couldn’t resist giving this a late-summer spin. I roasted cherry tomatoes with garlic and herbs until they burst and caramelized, then added crispy prosciutto for a salty crunch.

Twirl everything together with the hot pasta and creamy carbonara sauce, and you’ll have such a delicious bowl of pasta. It feels a little summery, a little cozy, and perfect for these last days of August.

Here are the Details

Ingredients

• cherry tomatoes
• olive oil
• mixed herbs: oregano, thyme, and rosemary
• garlic
• prosciutto
• egg yolks
• whole egg
• Parmesan cheese
• salted butter
• long-cut pasta, such as tagliatelle
• burrata cheese
• Calabrian chili flakes or jarred Calabrian chilies in oil
• basil leaves

The Steps

Step 1: Roast the tomatoes and prosciutto

Start with the tomatoes. Toss the cherry tomatoes with olive oil, fresh herbs, garlic, salt, and pepper. Arrange the prosciutto around the tomatoes, then roast everything together until the tomatoes burst and the prosciutto turns crisp.

The tomatoes become sweet and almost candy-like in the oven, and all those garlicky juices are so good. Don’t leave any behind—we’re tossing every last bit into the pasta.

Tip: Use smaller cherry tomatoes if you can find them. They burst faster and become extra sweet as they roast.

Step 2: Make the carbonara base

While the tomatoes roast, whisk the egg yolks, whole egg, and freshly grated Parmesan together in a large serving bowl. Add the butter.

My mom has become the carbonara orderer in our family. If it’s on the menu, especially in Italy, there’s a very good chance she’s getting it. After our February trip, she kept asking when we were finally going to make our own at home.

Tip: Bring the eggs and butter to room temperature before you begin. I find that room-temperature ingredients come together much more easily once the hot pasta is added, helping to create that creamy carbonara sauce.

And grate the Parmesan yourself! This is one of those recipes with so few ingredients that using really good eggs, freshly grated Parmesan, and freshly cracked black pepper really does make a difference.

Step 3: Cook the pasta

Bring a large pot of well-salted water to a boil and cook the pasta until al dente.

Before draining, scoop out at least 1 cup of the pasta cooking water. This is important! The starchy water is what helps turn the eggs and Parmesan into that silky, creamy sauce.

I love tagliatelle here, but spaghetti, bucatini, or another long-cut pasta works great too.

Step 4: Toss, toss, toss

This is the most important step.

Drain the pasta and immediately add the hot pasta to the bowl with the eggs and Parmesan. Start tossing right away. You want the heat from the pasta to gently cook the eggs without scrambling them.

Add a splash of the hot pasta water and continue tossing. Add another splash, then toss again. Keep going until the sauce is creamy and glossy and clings to every strand of pasta.

My best tips for a really creamy carbonara: Work quickly and keep the pasta moving. Add the pasta water little by little, tossing really well between each addition. If the sauce feels too thick or sticky, add another splash. You actually want the sauce slightly looser than you think, as it will continue to thicken as it sits.

And no cream! Traditional carbonara doesn’t need milk or cream. All that creaminess comes from the eggs, cheese, and starchy pasta water.

Most importantly, don’t put the egg mixture directly over high heat. The residual heat from the hot pasta and pasta water is enough to gently cook the eggs and create that silky sauce without scrambling them.

Step 5: Add the tomatoes

Once the carbonara is creamy, add the roasted tomatoes along with every bit of garlic, olive oil, and tomato juice from the baking dish. Crumble in the crispy prosciutto, then gently toss everything together.

The tomatoes are obviously not traditional, but this is a late-summer carbonara! They add so much sweetness and make the pasta feel extra special this time of year.

Step 6: Finish with burrata

Twirl the pasta into bowls and add torn burrata while everything is still warm. Finish with baby basil, freshly cracked black pepper, and Calabrian chilies or a spoonful of chili oil.

In my family, we always want a little heat, so I love the Calabrian chilies here. The creamy burrata, sweet tomatoes, salty prosciutto, and spicy chilies are such a delicious combination.

Serve right away. Carbonara shouldn’t sit!