Roasted Tomato and Carbonara Pasta

Roasted Tomato and Carbonara Pasta

tomatoes
olive oil
Italian seasoning
salt and pepper
2-3 garlic cloves, smashed and peeled

1. Line rimmed baking sheet with aluminum foil and parchment paper.
2. Preheat oven to Convection Bake - 400 (375 degrees)
3. In a small mixing bowl toss dried-off tomatoes, olive oil, Italian seasoning, salt and pepper
4. Dump tomatoes onto baking sheet. Add garlic cloves.
5. 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

1. Start the pasta water as soon as the tomatoes go in the oven. Start noodles as soon as the water is boiling.
2. Mix together the eggs, parmesan cheese, and pepper in the wiped-out bowl from the tomatoes. Set aside.
3. In a high-sided skillet, cook the bacon until crispy. Remove pan from heat.
4. Drain the cooked pasta (slightly al dente--a touch more undercooked than usual) over a measuring cup to catch the water.
5. Put drained pasta into high-sided skillet with the bacon. Toss to combine.
6. 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.
7. 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. 
8. 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