Roasted Tomato and Carbonara Pasta
tomatoes
olive oil
Italian seasoning
salt and pepper
2-3 garlic cloves, smashed and peeled
- Line rimmed baking sheet with aluminum foil and parchment paper.
- Preheat oven to Convection Bake - 400 (375 degrees)
- In a small mixing bowl toss dried-off tomatoes, olive oil, Italian seasoning, salt and pepper
- Dump tomatoes onto baking sheet. Add garlic cloves.
- Bake for 20ish minutes until tomatoes are popped and the juices are starting to caramelize
2 eggs
1/2 cup grated parmesan cheese
pepper-lots
2 pieces of bacon, cut into thin bits
a large handful of thin spaghetti (more than usual amount due to pasta being the main ingredient in dinner)
pepper
- Start the pasta water as soon as the tomatoes go in the oven. Start noodles as soon as the water is boiling.
- Mix together the eggs, parmesan cheese, and pepper in the wiped-out bowl from the tomatoes. Set aside.
- In a high-sided skillet, cook the bacon until crispy. Remove pan from heat.
- Drain the cooked pasta (slightly al dente--a touch more undercooked than usual) over a measuring cup to catch the water.
- Put drained pasta into high-sided skillet with the bacon. Toss to combine.
- Add some pasta water into the egg/cheese mixture stirring quickly to ensure the eggs don't scramble. Add enough to make the eggs/cheese warm.
- Add egg/cheese/water mixture into the pasta & bacon. Stir quickly and keep stirring until the eggs have set and a smooth, silky sauce forms.
- IF NEEDED: Put the whole mess back over low heat to set the eggs. I've had my pan not be hot enough; hopefully the timing should work out
