- Prep
- 20 min
- Cook
- 40 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 620 kcal
Quick summary
“A contemporary take on the classic Italian carbonara combining egg yolks with cherry tomatoes slowly confit in the oven. The al dente pasta is tossed with freshly grated parmesan cheese, crispy prosciutto shavings, and creamy burrata.”
What you need to know
- The slow confit of cherry tomatoes with garlic and herbs concentrates the sweetness that cuts through the unctuous richness of the eggs.
- The mantecatura off direct heat using the starchy pasta water emulsifies the yolks into a smooth cream without curdling.
- The pan-toasted prosciutto provides a crispy texture and dry saltiness that contrasts with the fresh burrata.
Ingredients
Main
- g Cherry tomatoes
- tablespoons Extra virgin olive oil
- cloves, thinly sliced Garlic
- tablespoons, chopped Fresh herbs (thyme, oregano)
- taste Sea salt
- taste Freshly ground black pepper
- g Sliced prosciutto
- g Spaghetti or linguine
- units Large egg yolks
- unit Large whole egg
- g, more to serve Queijo Parmesão ralado
- g (1 or 2 units), to serve Fresh burrata
- teaspoon Calabrian chili pepper (optional)
Instructions
Principal
- Roast the Tomatoes: Preheat the oven to 190°C. On a baking sheet, arrange the cherry tomatoes. Drizzle with 2 tablespoons of olive oil, add the sliced garlic and fresh herbs. Season with salt and black pepper. Mix well to coat.
- Roast and Crisp: Bake for 25-30 minutes, or until the tomatoes are soft and lightly caramelized. While the tomatoes roast, place the prosciutto in a cold skillet over medium-low heat. Cook until crispy. Remove and place on paper towels.
- Prepare the Carbonara Sauce: In a large bowl, whisk the egg yolks and the whole egg. Add the grated Parmesan and the Calabrian chili pepper (if using). Misture vigorosamente até obter uma pasta homogênea. Reserve this sauce, it will be the base of your creaminess.
- Cook the Pasta: Cook the spaghetti in salted boiling water according to the package instructions until al dente. Before draining, reserve about 1 cup of the cooking water. This starch-rich water is vital for the emulsification of the sauce.
- Assemble the Carbonara: Drain the pasta and transfer it immediately to the bowl with the egg and cheese mixture. Add 2 tablespoons of the pasta cooking water and 2 tablespoons of fresh olive oil. Mix energetically, stirring quickly to emulsify and create a creamy sauce without cooking the eggs.
- Finish and Serve: Gently fold the roasted cherry tomatoes and most of the crispy prosciutto into the pasta. Serve immediately on warmed plates. Finish each portion with pieces of creamy burrata, more grated Parmesan, a drizzle of olive oil, and the rest of the crispy crumbled prosciutto on top.
Chef's tips
- Roast the tomatoes until wrinkled and lightly caramelized on the edges before incorporating into the batter.
- Remove the pan from the direct flame before mixing the beaten yolks to prevent the eggs from coagulating into scrambles.
- Add the pasta boiling water gradually while whisking vigorously to achieve the velvety fluidity of the sauce.
Variations
- Spicy version: add a coffee spoon of crushed red pepper flakes when mixing the beaten egg yolks.
- Basil version: sprinkle whole hand-torn fresh basil leaves over the burrata when serving.
- Lemon version: Add fine zest of half a lemon to the egg yolks for a citrusy aroma that elevates the batter.
Substitutions
- The sliced prosciutto can be substituted with traditional cured guanciale in cubes or crispy sliced pancetta.
- Parmesan cheese can be substituted with freshly grated pecorino romano cheese for a spicier, saltier flavor.
- Traditional spaghetti can be replaced by linguine, durum wheat rigatoni, or fresh fettuccine.
How to store
Consume the carbonara immediately after assembly to enjoy the yolk emulsion and the freshness of the burrata. Leftovers kept in the refrigerator for up to 24 hours should be reheated in a gentle water bath with a spoonful of hot water stirring slowly.
Can it be frozen?
Freezing this dish is not recommended under any circumstances. The emulsion of yolks with cheese curdles and separates into oil, the pasta loses its al dente texture and the burrata melts into liquid whey. Prepare for immediate consumption.
What to serve with
Serve with slices of toasted rustic Italian bread, bitter green salad, or a glass of Chianti red wine.
Frequently asked questions
How do I prevent the eggs from turning into an omelet when they come into contact with the batter?
Transfer the drained pasta to a bowl off the heat and incorporate the egg yolks, whisking constantly with the cooking water.
What is the role of fresh burrata in finishing the dish?
The burrata provides mild milky freshness and fluid creamy texture that breaks the intense and salty profile of the prosciutto.
Why is saving the pasta cooking water essential?
The salty water rich in dissolved starch binds the cheese fat and yolks into a homogeneous and shiny creamy sauce.
How to toast prosciutto until perfectly crispy?
Arrange the slices in a dry skillet over medium heat for 2 minutes on each side until browned; they harden as they cool.
