Carbonara is an Italian classic that is rich, creamy and full of flavour. The delicious pasta dish is loved by UK households as it makes a dinner option that will certainly leave you full and satisfied. Although the meal is already enjoyable the way it is, adding this one thing will give it a lovely summery twist, and unlock new flavours.
Kelli Foster’s recipe, published on The Kitchn, elevates carbonara to another level by adding tomato flavour. She writes:”Just as much as I love a really good classic carbonara, I also love a good riff on the Roman dish.”
The food expert has added cabbage, corn, and anchovies to make a series of different carbonara dishes. However, her summery version “tops them all”.
She added: “While you can make it at any time of the year, there is truly no better time than right now, as sweet, jammy tomatoes are hitting their prime. In this recipe, tomato paste and cherry tomatoes lend a natural sweetness and bright flavour that lightens up the decadent sauce a little bit.”
Pasta, eggs, tomatoes, and Pecorino Romano cheese are the key ingredients when making this special carbonara. Home cooks who want to give making the tasty dish a go should make sure to “skip the pre-grated stuff” when it comes to the cheese.
“It will not melt and emulsify the same as fresh, finely grated cheese,” she continued.
Method:
Step 1
Bring a large pot of salted water to a boil over medium-high heat. Add 1 pound dried spaghetti and cook according to the package instructions until al dente, 8 to 12 minutes. Reserve 1 cup pasta water. Drain the spaghetti.
Step 2
Meanwhile, cook 8 ounces diced pancetta in a large skillet over medium-low heat, stirring occasionally, until browned and crisp, 8 to 12 minutes. Stir in 3 tablespoons tomato paste and cook, stirring occasionally, until deep red and it sticks to the pan, 1 to 2 minutes.
Step 3
Stir in 12 ounces halved cherry tomatoes and 1/4 cup of the pasta cooking water. Cook, stirring regularly and scraping the bottom of the pan with a wooden spoon to release any browned bits, until the tomatoes are just softened, 2 to 3 minutes.
Step 4
Use tongs to transfer the spaghetti to the skillet. Toss well to coat the pasta. Remove the skillet from the heat and cool slightly.
Step 5
Meanwhile, whisk 4 room-temperature large eggs and 2 room-temperature large egg yolks together in a medium bowl. Whisk in 1 1/2 ounces finely grated Pecorino Romano cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. While whisking constantly, slowly stream in 2 tablespoons of the pasta water until well-combined.
Step 6
While tossing the pasta constantly with tongs, slowly start pouring the egg mixture into the skillet, pouring over the noodles and not the edges of the pan. Add 1/4 cup of the pasta water, return the pan to the lowest heat, and continue to cook, tossing constantly, until the sauce starts to thicken and coats the pasta, 1 to 2 minutes. (Add more pasta water a tablespoon at a time as needed for a thinner sauce.)
Step 7
Remove the skillet from the heat. Taste and season with more kosher salt as needed. Serve immediately with more grated Pecorino and a few grinds of pepper on top if desired.
