Pasta Tomato Carbonara
Indulge in the creamy, savory flavors of Pasta Tomato Carbonara, a delightful twist on the classic Italian favorite. This recipe combines perfectly al dente spaghetti with crispy bacon or pancetta, sautéed cherry tomatoes bursting with sweetness, and a rich, velvety sauce made from eggs, Parmesan cheese, and a touch of heavy cream. Infused with the aroma of garlic and balanced with freshly ground black pepper, this dish is finished with a sprinkle of fresh parsley for a pop of color and freshness. Ready in just 30 minutes, it’s an easy and luxurious meal perfect for weeknight dinners or special occasions. Try this Tomato Carbonara today for a comforting and flavorful pasta recipe that’s sure to impress!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams bacon or pancetta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 300 grams cherry tomatoes, halved
- 3 eggs
- 60 grams Parmesan cheese, grated
- 100 milliliters heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Fill a large pot with water, add a teaspoon of salt, and bring to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti and set it aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bacon or pancetta and cook until crispy, about 5-6 minutes. Remove some excess grease if necessary, leaving about 1 tablespoon of rendered fat in the skillet.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Then, add the cherry tomatoes and cook for 5-6 minutes, stirring occasionally, until they soften and start to release their juices. Remove the skillet from heat and set aside.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth. Season with freshly ground black pepper and a pinch of salt.
Place the skillet with the tomato and bacon mixture back over very low heat. Add the drained spaghetti to the skillet, tossing to combine and coat the pasta with the mixture.
Remove the skillet from the heat again and immediately pour in the egg mixture. Toss quickly and continuously so the sauce thickens without scrambling the eggs. If the sauce is too thick, gradually add a bit of the reserved pasta cooking water until the desired consistency is reached.
Taste and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 6222 mg | 270% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 12.1 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 855 mg | 66% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
