Spaghetti Carbonara with Roasted Tomato Salad

Spaghetti Carbonara with Roasted Tomato Salad

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Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 2
Ingredients

Carbonara

225g dried spaghetti
150g sliced smoked pancetta
2 large eggs, plus 2 extra yolks
4 tbsp pecorino romano, finely grated
4 tbsp double cream
Olive oil
Black pepper

Roasted tomato salad

350g cherry tomatoes, halved
2 garlic cloves, thinly sliced
6 large sprigs of fresh basil, shredded
2 tsp extra virgin olive oil
Mixed green salad leaves
1/2 Red onion, thinly sliced
1/4 cucumber, thinly sliced
1 Small bulb of fennel, halved and thinly sliced
Method

Preheat the oven to 425f / 220c / Gas Mark 7

Place the tomatoes cut side up in a shallow ovenproof dish.
Sprinkle with the garlic slices and basil, then drizzle over the olive oil. Season to taste
Mix the salad leaves in a serving dish and add the onion, cucumber & fennel.
Roast the tomatoes for 10 minutes, when done spoon them, with all their hot juices over the salad

Meanwhile:

Cook the pasta for 8 - 10 minutes in boiling salted water. Add 1 tsp of olive oil to the water
Dry fry the pancetta until it is crisp and golden, about 5 minutes
Whisk the eggs, yolks and cream in a bowl and season with black pepper, then whisk in the cheese
When the pasta is cooked, drain it quickly and return it to the pan, add the pancetta along with the cream and egg
Stir thoroughly and serve into deep plates or bowls, sprinkle over some extra cheese if required

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