Summer Carbonara
Say goodbye to summer with your end of season tomatoes and herbs with this dish. Carbonara always intimidated me because it’s so easy to screw up. Apparently it’s all in the whisking of the eggs. Sadly, I always screw up breakfast eggs and leave that job to my husband (who makes delicious creamy eggs). But this was EASY!
….Serves 4
Ingredients
1lb Fettuccine or any pasta of your choosing
16oz Cherry Tomatoes
6oz Canned Corn
1/2 cup chopped herbs (basil, oregano, dill)
4 Cloves of Garlic, minced
2tbsp EVOO, plus more for serving
3/4 cup Shredded Parmesan
3 Large Eggs, beaten
1/2 Lemon, juiced and zested
Salt and Pepper
Pinch of crushed Red Pepper Flakes
Directions
Preheat oven to 400 degrees. Take out a 9x13 casserole dish, add the tomatoes and corn. Drizzle with EVOO, 1/4 of the herbs, garlic, salt and pepper. Roast for 15min or until tomatoes blister.
Meanwhile, boil up a pot of salted water. Cook pasta al dente according to instructions.
When the tomatoes are done, take out and add, remaining herbs, lemon juice and zest. Stir lightly. In a small bowl, whisk eggs vigorously until bubbles form. Add parmesan cheese and whisk. Season with salt and pepper.
Once pasta is done, reserve 1/4 cup of pasta water and drain. Return pasta back to pot and pour the egg and cheese mixture to the pasta and quickly toss as to not cook the eggs. Slowly add the remaining pasta water to the pot to create a creamy mixture. Add pasta carbonara to the casserole dish and lightly toss.
Drizzle with EVOO and lightly toss. Add a pinch of red pepper flakes.
Note** You can add chopped bacon to this recipe
