For the longest time I have wanted to experiment with carbonara and I found some inspiration from my favorite food blogger Tieghan from Half Baked Harvest. Carbonara is scary for most (myself included) because you’re working with eggs. Not a typical ingredient used in most dishes especially when you’re cooking them with the warmth of the pasta rather than the heat from other source. Traditional carbonara has no butter or cream, just a really nice egg base, reserved pasta water and a good Parmesan cheese.
This is a fresh and perfect for a mid summer dinner. Packed with lots of fresh herbs, roasted garlic heirloom tomatoes and broccolini. Drool.
Ingredients:
1 package of heirloom tomatoes
1 bunch of broccolini (baby broccoli)
2 shredded slices of proscuitto
1 package of taglatelle pasta. (Could sub zoodles)
4 cloves garlic
1/2 cup of freshly grated Parmigiano Reggiano
1/4 cup of fresh chopped basil
1/8 cup fresh chopped flat leaf Italian parsley
2 tablespoons of fresh dill
2 tablespoon fresh wild oregano
3 large eggs
4 tablespoons olive oil
Sea Salt & pepper
Roasted red pepper flakes
Preheat oven to 400 degrees. Toss tomatoes, broccolini, 2 cloves of garlic, herbs, salt, fresh ground pepper and 3 tablespoons of olive oil in a cake pan and roast in the oven for 15 minutes or until tomatoes burst. *Stir half way through. While the veggies and herbs are working in the oven, boil pasta water with a little bit of salt. Take the tomato mixture out of the oven and set aside. Cook pasta until al dente and reserve 1/2 cup of the starchy pasta water. This will come in handy when making the carbonara sauce. In a large saucepan, add remaining olive oil and shredded prosciutto and cook for about 3 minutes. Then add the other 2 garlic cloves + red pepper flakes and cook for another minute. Toss in pasta and coat proscuitto and garlic mixture evenly. Beat eggs and Parmesan with an immersion blender. Remove pasta from heat and quickly toss the pasta in the egg mix working quickly so the eggs don’t over cook. Add some of the reserved pasta water to thin out the sauce if desired. Add the tomato mix and lots of fresh pepper and a little sea salt + more parmesan and parsley as a garnish.
Mangiare!
Pairs well with a Sauvignon Blanc or buttery Chardonnay. 😏
xx
foodierunion.com 