Description
A vibrant twist on the Italian classic, this Tomato Carbonara blends creamy eggs, sharp cheese, and jammy tomatoes into a rich, glossy pasta dish that’s both comforting and bright.
Ingredients
Scale
- 12 ounces spaghetti or bucatini
- 1 tablespoon olive oil
- 2 cups cherry or grape tomatoes, halved
- 2 garlic cloves, minced
- 3 large eggs
- 3/4 cup Parmesan cheese, finely grated
- 1/4 cup Pecorino Romano (optional), finely grated
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
- In a small bowl, whisk together eggs, Parmesan, Pecorino (if using), and a generous amount of black pepper.
- In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds, then add tomatoes and a pinch of salt. Cook for 8–10 minutes until jammy.
- Add drained pasta to the skillet with the tomatoes and toss to coat.
- Remove from heat, pour in egg mixture, and toss quickly while gradually adding pasta water to form a creamy sauce.
- Adjust seasoning as needed. Garnish with fresh herbs and more cheese if desired.
- Serve immediately while hot and glossy.
Notes
- Use room-temperature eggs for smoother blending.
- Always remove the pan from heat before adding the egg mixture.
- Grate cheese finely so it melts evenly into the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 155mg
Keywords: tomato carbonara, creamy tomato pasta, carbonara with tomatoes, easy weeknight pasta