Description
A creamy and comforting pasta dish that blends silky egg and parmesan sauce with sweet, juicy tomatoes for a fresh twist on classic carbonara.
Ingredients
Scale
- 400 g spaghetti
- 300 g cherry tomatoes, halved
- 3 large eggs
- 80 g parmesan cheese, finely grated
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Fresh basil leaves, a small handful
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- In a mixing bowl, whisk the eggs with grated parmesan cheese and black pepper until smooth.
- Heat olive oil in a wide skillet over medium heat, then add the garlic and cook briefly until fragrant.
- Add the cherry tomatoes and salt, cooking until they soften and release their juices.
- Reserve 1 cup of pasta water, then transfer the cooked spaghetti directly to the skillet.
- Remove the skillet from heat and quickly stir in the egg mixture with a splash of pasta water, tossing to create a creamy sauce.
- Finish with fresh basil and extra parmesan, then serve immediately.
Notes
- Toss the pasta off the heat to prevent the eggs from scrambling.
- Add pasta water gradually to control sauce consistency.
- Serve immediately for the best creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 165 mg
Keywords: tomato carbonara, creamy pasta, vegetarian pasta, italian pasta recipe