Herb Roasted Cherry Tomato Carbonara with Crispy Pancetta and Burrata Cheese over Tagliatelle.
This pasta dish is creamy, fresh, full of late summer flavors and very simple to prepare. The herbed cherry tomatoes burst then collapse in the oven while the pancetta becomes crispy. The tomatoes require very little hands on work and just 15-20 minutes in the oven. The cherry tomatoes and succulent juices are so delicious we could have tucked into them with a baguette and called it a meal. While the tomatoes roast, boil the pasta and toss it with the egg and Parmesan mixture until creamy. Toss the creamy pasta with the roasted cherry tomatoes and their juices and you have a wonderful meal.
A traditional Carbonara includes Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. We added a Burrata cheese, an Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It’s luxurious!
2 pints heirloom cherry tomatoes
2 tablespoons olive oil plus more for serving
1 generous handful of fresh herbs (basil, oregano, and a pinch of thyme and dill)
3 cloves garlic minced or grated
salt and pepper to taste
4 ounces small diced pancetta
4 eggs beaten
3/4 cup parmesan cheese freshly grated
pinch of crushed red pepper flakes (optional)
1/4 cup fresh basil or parsley chopped
1 pound of your favorite long cut pasta (we prefer tagliatelle)
8 ounces burrata cheese, at room temperature
- Preheat the oven to 400 degrees F.
- In a large bowl mix the cherry tomatoes, olive oil, fresh chopped herbs, garlic, pancetta, and a generous sprinkle of salt and pepper. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. Transfer to a baking dish or casserole and to the oven and roast for 10-15 minutes or until the tomatoes collapse and the pancetta is crisp.
- Meanwhile, beat together the eggs, parmesan, crushed red peppers, and basil, in a large serving bowl.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before you drain the pasta scoop out about 1/2 cup pasta water, drain the pasta well.
- Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) 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. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.
- Divide the pasta among plates and top with freshly torn burrata cheese and fresh herbs.