When you think of Roman cuisine, one dish that often springs to mind is the rich and creamy carbonara. But today, we’re taking a delightful twist on tradition by infusing the classic carbonara with the vibrant flavors of ripe tomatoes and rich cheese. Gather your ingredients and let’s dive into this culinary adventure!
Ingredients:
Pasta:
400g spaghetti or fettuccine
For the Sauce:
150g pancetta (or guanciale), diced
4 large egg yolks
100g ParmigianoReggiano cheese, grated (plus extra for serving)
200g ripe cherry tomatoes, halved
2 cloves garlic, minced
Olive oil
Salt and freshly ground black pepper
Garnish:
Fresh basil leaves, torn
Extra cheese for serving
Detailed Steps:
1. Boil the Pasta:
Begin by bringing a large pot of salted water to a rolling boil. Add the spaghetti or fettuccine and cook it according to the package instructions until it reaches al dente. Reserve about a cup of pasta water before draining.
2. Sauté the Pancetta:
While your pasta is cooking, heat a generous drizzle of olive oil in a large, deep skillet over medium heat. Add the diced pancetta (or guanciale) and sauté until it becomes beautifully golden and crispy, releasing its savory aroma. This process usually takes about 5 to 7 minutes.
3. Prepare the Tomato Mixture:
Once the pancetta achieves that perfect crispness, toss in the minced garlic and the halved cherry tomatoes to the skillet. Stir everything together and let it cook for about 3 to 4 minutes, allowing the tomatoes to soften and release their juices. Season with a pinch of salt and a crack of black pepper, creating a fragrant medley that builds the base of your sauce.
4. Combine Eggs and Cheese:
In a separate bowl, whisk together the egg yolks and grated ParmigianoReggiano cheese until they form a smooth and creamy mixture. This will be the heart of your carbonara sauce, bringing a rich and cheesy flavor with every bite.
5. Mix Pasta with the Sauce:
Once the pasta is cooked and drained, immediately add it to the skillet with the pancetta and tomato mixture. Toss the pasta well to coat it in the flavorful oil and ingredients. Remove the pan from the heat, ensuring that the skillet is no longer on the burner, which prevents the eggs from scrambling.
6. Incorporate the Egg Mixture:
Quickly pour in the creamy egg and cheese mixture, tossing the pasta vigorously to combine. The residual heat from the pasta will cook the egg gently, creating a luxurious sauce that clings to each strand of pasta. If the mixture appears too thick, add reserved pasta water, a little at a time, until the desired creaminess is achieved.
7. Add Final Touches:
Once everything is well incorporated, gently fold in the torn fresh basil leaves, adding a burst of color and freshness. Taste your creation and adjust the seasoning with more salt and pepper as needed.
8. Serve:
Serve the delicious carbonara immediately, twirling generous portions onto plates. Top each serving with extra grated ParmigianoReggiano and a few more basil leaves for that authentic Roman aesthetic.
9. Savor:
Sit back and enjoy the comforting, creamy texture, the umami richness from the pancetta, and the juicy bursts of tomato. Each mouthful is a reminder of why Roman cuisine captures the hearts of food lovers everywhere.
Indulging in this carbonara with tomato and cheese pasta is more than just a meal; it’s a vibrant taste of Rome, a celebration of simple ingredients expertly combined to create a dish that warms the soul. So grab your fork, and let’s relish the flavors of Italy!