Crispy Prosciutto & Roasted Tomato Carbonara
Ingredients
- 1 c. Sharp Aged Cheddar, (grated (or Parmigiano reggiano))
- 16 oz. Linguine
- 1 large Egg
- 2 Roasted Garlic Cloves (look at notes), (can be substitute with regular garlic cloves)
- 1/3 c. Sun-dried Tomatoes, (chopped)
- 1 1/2 c. Cherry Tomatoes, (halved)
- 1 tbsp. + 1 tsp. Extra Virgin Olive Oil
- 1/4 c. Fresh Dill, (chopped)
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- Crispy Prosciutto, (for serving)
Instructions
- Preheat the oven to 400F. Line a baking pan with parchment paper.
- Toss the 1 teaspoon olive oil with the halved cherry tomatoes, then spread in a singular layer on the prepared pan. Bake for 25 minutes.
- In the meantime, bring a large pot of salted water to a boil, then add in the pasta and cook until al dente. Reserve 3/4 cup pasta water.
- In a large bowl, whisk together the grated cheese, remaining tablespoon olive oil, sea salt, black pepper, egg, freshly chopped dill, chopped sun-dried tomatoes, and minced garlic cloves.
- Add the reserved pasta water into the bowl and mix. Add in the linguine and toss for 4-5 minutes, until creamy. (If you prefer the pasta a little creamier, you can add a little milk 1 teaspoon at a time.)
- Toss in the roasted cherry tomatoes and crispy prosciutto (recipe in blogpost above). Serve warm.
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