Description
Tomato Carbonara is a creamy, tangy twist on the classic Roman pasta dish, made with jammy cherry tomatoes, silky egg yolks, and freshly grated Parmesan cheese for a rich and comforting flavor experience.
Ingredients
Scale
- 12 oz spaghetti
- 1 ½ cups cherry tomatoes, halved
- 4 large egg yolks
- ¾ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve ½ cup of pasta water and drain.
- In a bowl, whisk together egg yolks and grated Parmesan until smooth. Set aside.
- In a deep skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
- Add cherry tomatoes and cook until they burst and become jammy, about 7 minutes.
- Add hot, drained pasta to the skillet with the tomatoes. Remove from heat.
- Quickly stir in the egg and cheese mixture, tossing continuously to avoid scrambling.
- Gradually add reserved pasta water until the sauce is creamy and coats the pasta evenly.
- Season with salt and plenty of black pepper. Serve immediately with extra cheese if desired.
Notes
- Use room temperature eggs for smoother blending.
- Don’t skip the pasta water—it’s essential for creaminess.
- Adjust seasoning at the end to balance acidity and saltiness.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 180mg