tomato carbonara

tomato carbonara - because why not add tomatoes to an already delicious dish perfect a summer night when it’s starts to cool down

• 1 8oz package of diced pancetta

• 2 cups cherry tomatoes

• 2 egg yolks

• 1 cup pecorino romano cheese, grated

• 1 package of spaghetti or linguine

• 1 small shallot, sliced

• 1 tbsp garlic, minced

cook the pancetta on medium-low heat in stainless pan, until crispy

remove pancetta to a paper towel lined plate

add shallots to hot pan, and cook for 5 minutes until translucent

add cherry tomatoes and continue cooking for 5min, smoosh them down if you have to. add the garlic and continue cooking on medium heat, stirring occasionally

while you’re working on this get your pasta cooked. reserve some of the pasta water for later

mix 2 egg yolks and grated cheese

add ½ cup pasta water to pan, then add cooked pasta, stir. turn off heat

gradually mix in egg/cheese mixture, stirring constantly to get the creamy sauce

serve and top with the crispy pancetta & fresh chopped parsley