Garlic and Herb Roasted Cherry Tomato Carbonara with Crispy Prosciutto and Burrata
Recipe GLPRb63bce9ee390b9
A vibrant twist on classic carbonara, featuring roasted heirloom cherry tomatoes bursting with garlic and fresh herbs, crispy prosciutto, a silky egg and cream sauce, and creamy burrata cheese. This elegant yet simple dish balances bright flavors with rich, luxurious textures for a restaurant-quality meal at home.
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Ingredients
2 pints heirloom cherry tomatoes
2 cloves garlic, minced, divided
2 tablespoons fresh mixed herbs (basil, oregano, and dill), chopped
2 tablespoons olive oil, plus more for serving
Salt and pepper to taste
1 pound long-cut pasta (such as spaghetti or fettuccine)
4 ounces prosciutto, thinly sliced
2 cloves garlic, minced
3 large eggs, beaten
3/4 cup heavy cream or whole milk
3/4 cup freshly grated Parmesan cheese
1/4 cup fresh basil or parsley, chopped
Pinch of crushed red pepper flakes
8 ounces burrata cheese, torn
Directions
Preheat your oven to 400°F. On a baking sheet, combine the cherry tomatoes with 2 tablespoons olive oil, 2 minced garlic cloves, the fresh mixed herbs, and a generous pinch of salt and pepper. Toss everything together until the tomatoes are evenly coated. Spread them in a single layer and roast for 10 to 15 minutes, until the tomatoes soften and their skins begin to collapse.
While the tomatoes roast, fill a large pot with salted water and bring it to a rolling boil. Add your pasta and cook until al dente, following the package directions. Before draining, carefully scoop out and reserve about 1/2 cup of the starchy pasta water. Drain the pasta thoroughly in a colander.
While the pasta cooks, warm a large skillet over medium heat. Add a light drizzle of olive oil, then lay the prosciutto slices in the pan.
Cook the prosciutto until it becomes golden and crispy, about 2 to 3 minutes per side. Once crispy, remove it to a paper towel-lined plate to drain. When cool enough to handle, tear or chop it into bite-sized pieces. Return the skillet to medium heat, add the remaining 2 minced garlic cloves, and sauté for about 1 minute until fragrant and softened.
Add the drained pasta to the skillet with the garlic and toss gently for about 2 minutes to combine. In a separate glass measuring cup or bowl, whisk together the beaten eggs, cream, and grated Parmesan cheese until well blended.
Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the pasta and toss quickly and continuously until the eggs thicken into a silky sauce (the residual heat will cook the eggs without scrambling them). Gradually add the reserved pasta water, a splash at a time, until the sauce reaches your desired consistency—it should be creamy and coat the pasta.
Add the roasted tomatoes along with all their pan juices to the pasta and gently toss until evenly distributed. Season generously with freshly ground black pepper and additional salt to taste. Stir in the crispy prosciutto pieces.
Divide the carbonara among serving plates. Top each portion with torn burrata cheese, a sprinkle of fresh basil or parsley, a pinch of red pepper flakes, and a drizzle of olive oil. Serve immediately and enjoy.
