Easy Carbonara Recipe with Roasted Tomato and Prosciutto
View original ↗
The Mediterranean Dish · by Suzy Karadsheh★ 5.0

Easy Carbonara Recipe with Roasted Tomato and Prosciutto

NUTRITION · PER SERVING50M COOK
CAL 39%·PRO 58%
CARBS 121G62% OF CAL
8G FIBER103G OTHER10G TOTAL SUGAR
FAT 17G19% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lighter carbonara with roasted tomatoes, prosciutto, and fresh herbs that uses careful technique to avoid scrambling the eggs. A flavorful, satisfying weeknight pasta.

mainitalianpastapork
View the full recipe on The Mediterranean Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 lb Campari tomatoes, halved (you may use smaller vine-ripe or Roma tomatoes)
  • Private Reserve Greek extra virgin olive oil
  • Kosher salt and ground pepper
  • 1 tsp sweet Spanish paprika
  • 2 tsp dried oregano, divided
  • 6 garlic cloves, minced, divided
  • 1 lb linguine pasta (you can also use spaghetti or fettuccine)
  • 3 large eggs and 1 egg yolk at room temprature
  • 1/2 cup grated Parmesan cheese, more for serving
  • 1/4 cup grated Pecorino Romano cheese
  • 1 cup chopped fresh parsley
  • 1/2 cup packed basil leaves, more for serving (optional)
  • 3 ounces Prosciutto (optional), sliced into thin ribbons
  • Crusted red pepper flakes for serving (optional)
PREP
15M
SODIUM
534MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.