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pasta alla carbonara with herb roasted tomatoes

serves 6
by Nancy

Ingredients

  • 1 lb spaghetti
  • 4 slices thick cut bacon cut into ½ inch pieces
  • 7 cloves garlic minced
  • 2 eggs
  • 1 cup locatelli cheese
  • salt & pepper
  • 1 large or 2 small containers or rainbow grape tomatoes
  • 2 tbl olive oil
  • 2 bunches fresh herbs

Instructions

  1. Pre-heat oven to 400 degrees
  2. Place tomatoes in a baking dish
  3. Add 3 cloves minced garlic, salt and pepper and the herbs
  4. Add the olive oil and mix together
  5. Roast for 20 minutes until the tomatoes are soft
  6. cook spaghetti in boiling, salted water
  7. cook bacon in a skillet until crisp
  8. mix egg and cheese together in a measuring cup or bowl
  9. add garlic and saute 1 minute
  10. drain the pasta, reserving 1 cup cooking liquid
  11. mix pasta with bacon, garlic and fat, coating each strand
  12. turn off the heat and add the egg and cheese mixture and toss together, adding pasta water as needed
  13. serve topped with the roasted tomatoes and some of their juices