My mouth is watering just looking at this Crispy Prosciutto & Roasted Tomato Carbonara - aka, the best savory dinner you'll ever have! The recipe is very simple that is exploding with roasted notes and salty goodness that will give you a little taste of Italy at home!
Oh man, prosciutto is the ultimate savory, salty snack that is traditional to Italy. It is a type of unsmoked Italian dry-cured ham that has the perfect sweet/salty flavor. It becomes crispy very quickly because of its delicate texture.
Traditionally, authentic prosciutto is dry-aged in cold storerooms for about a year (VERY different from American-style bacon).
Although you can omit the prosciutto in this recipe, it really adds great texture and depth of flavor to the carbonara!
Line a baking pan with parchment paper, then individually lay each slice of prosciutto in a nest-like form. Bake at 400F for 10-12 minutes, until shriveled up and crispy, golden goodness. Keep a close eye on them closer to the 8 minute mark to ensure that they don't burn since they are delicate.
Sun-dried tomatoes (preferably dry and not preserved in oil) have a much more intense sweet flavor that is slightly tart, as well. They add great texture to the dish as they are chewier than the softened, roasted cherry tomatoes.
Sun-dried tomatoes are a great pantry essential as they will last quite a while (unlike fresh tomatoes); however, they still retain much of their antioxidants and vitamins as they would if fresh.
The roasted garlic adds great richness and sweetness to the carbonara dish; however, you can also just use regular garlic cloves.
Now, it is time to grab our aprons, turn on a little Dean Martin, and cook this delicious pasta!
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