Description
This Tomato Carbonara Recipe is a bold and comforting twist on the Italian classic. Creamy egg and cheese sauce meets the tang of tomato paste and cherry tomatoes, with crispy pancetta for savory depth. It’s a fast, flavorful dinner that’s easy to customize and even easier to love.
Ingredients
4 large eggs (room temperature)
2 large egg yolks (room temperature)
1 lb dried spaghetti
8 oz pancetta, diced
3 tbsp tomato paste
12 oz cherry or grape tomatoes, halved
1½ oz finely grated Pecorino Romano (about ½ cup), plus extra for serving
½ tsp kosher salt, plus more as needed
½ tsp freshly ground black pepper, plus more for serving
Instructions
- Start by bringing a generously salted pot of water to a boil. Cook the dried spaghetti until al dente (about 8–12 minutes), then reserve 1 cup of pasta water before draining.
- While the pasta cooks, sauté the pancetta in a large skillet over medium-low heat, stirring occasionally until it’s golden and crispy, about 8–12 minutes.
- Add the tomato paste and stir, cooking for 1–2 minutes until it darkens and sticks slightly to the pan.
- Toss in the halved cherry tomatoes along with ¼ cup of the reserved pasta water. Stir and scrape the pan to loosen flavorful bits, cooking just until the tomatoes soften (2–3 minutes).
- Transfer the spaghetti into the skillet using tongs, tossing well so every strand is coated. Take the skillet off the heat momentarily to allow it to cool slightly.
- In a medium bowl, whisk together the room-temperature eggs and yolks. Mix in the grated Pecorino Romano, ½ tsp kosher salt, and ½ tsp black pepper. While whisking, slowly stream in 2 tbsp of reserved pasta water until the mixture is smooth.
- While continuously tossing the pasta with tongs, gradually pour the egg mixture directly over the noodles, avoiding contact with the edges of the hot pan.
- Stir in another ¼ cup of reserved pasta water, then place the skillet back over the lowest heat. Toss constantly until the sauce begins to thicken and coat the pasta, 1–2 minutes. If needed, thin the sauce with a splash of pasta water until silky and smooth.
- Remove from the heat, taste, and adjust the seasoning with more salt if necessary. Serve immediately with extra Pecorino and freshly ground pepper on top.
Notes
Use room-temperature eggs to prevent curdling. Toss constantly when adding the egg mixture for a smooth, silky sauce. Add pasta water gradually to adjust the sauce texture.
Nutrition
- Serving Size: 1 bowl (~¼ of total recipe)
- Calories: 650 kcal
- Sugar: 4 g
- Carbohydrates: 65 g
- Protein: 25 g