Jul 5

Jul 5 Garlic and Herb-Roasted Cherry Tomato Carbonara

One of my favorite things about summer are the beautiful vegetables that are in-season. I was thrilled to have written and photographed this seasonal carbonara for my state interiors and lifestyle magazine, At Home in Arkansas. (See the original link here) And now I'm sharing it with you!

Not that you really need a reason to make pasta, these cherry tomatoes and the oh-so-essential burrata cheese, round out and elevate an already exquisite pasta carbonara. So what's this burrata cheese I speak of? If you're not familiar, your world is about to change. Mozzarella and burrata are two types of semi-soft Italian cheese, and at first glance, they both look very similar. The difference? Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese takes the mozzarella one step further — it's mozzarella that's formed into a pouch and then filled with soft, stringy curd and cream. (Source - thekitchn)

“Burrata literally translates into “buttered,” which acts as a sneak peek into its rich flavor. It’s a fresh Italian cheese made from mozzarella and cream. At first glance it might look similar to a fresh ball of mozzarella, but the real charm of burrata — and what sets it apart — is what’s on the inside.”

— thekitchn

This pasta is the perfect creamy combination of pasta, prosciutto, tomatoes and herbs. Aside from a glass of wine, does one really need anything more? No. No, I don't think so.

Garlic and Herb-Roasted Cherry Tomato Carbonara

INGREDIENTS (YEILDS 4 GENEROUS SERVINGS):

2 pints heirloom cherry tomatoes
2 tablespoons olive oil, plus more for serving
1/2 cup fresh herbs, chopped
(basil, oregano, and dill are recommended)
4 cloves garlic, minced or grated, divided
salt and pepper to taste
1 pound of your favorite long cut pasta
(such as tagliatelle, pictured here)
4 ounces prosciutto, thinly sliced
(may substitute bacon)
pinch of crushed red pepper flakes
3 eggs, beaten
3/4 cup whole milk or heavy cream
3/4 cup Parmesan cheese, freshly grated
1/4 cup fresh basil or parsley, chopped
16 ounces Buratta cheese

DIRECTIONS:

1. Preheat oven to 400° F. Combine cherry tomatoes, olive oil, chopped herbs, 2 cloves minced garlic, and a generous sprinkle of salt and pepper in a baking dish. Toss well, ensuring tomatoes are evenly coated. Roast for 15 to 20 minutes, or until tomatoes collapse.

2. While tomatoes are roasting, bring a large pot of salted water to a boil. Cook pasta until al dente. Drain the pasta, reserving ½ cup of pasta water for later use.

3. While pasta is boiling, place a large skillet over medium heat. Add a drizzle of olive oil and, once hot, add the prosciutto. Cook until crispy, about 2-3 minutes per side. Toss in 2 cloves of minced garlic and sauté for about 1 minute to soften. Add the cooked and drained pasta to the skillet and cook for 2 minutes. Add the pinch of red pepper flakes. Tip: If your pasta finishes cooking before the prosciutto, simply drain, place in a bowl, and toss with a pat of butter. This will keep it from sticking together.

4. Beat eggs, cream, and Parmesan in a large glass measuring cup. Remove pasta from the heat and pour egg/cheese mixture onto it, tossing quickly 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.

5. Add cooked tomato mixture to the pasta and gently toss to combine. Season with freshly ground black pepper and salt to taste. Divide pasta among plates and top with freshly torn burrata and fresh basil or parsley.