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Roasted tomato fettuccine carbonara
Roasted tomato fettuccine carbonara
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a delicious roast tomato and prosciutto carbonara topped with parmesan, parsley, and mixed greens.
Ingredients:
  • 250g vine-ripened cherry tomatoes
  • 9.20 gm olive oil
  • 6 prosciutto slices
  • 2 Free Range Egg yolks
  • 40g parmesan
  • 125.00 ml chopped flat-leaf parsley
  • 375g fettuccine
Instructions:
  • Preheat your oven to 200C. Line 2 baking trays with parchment paper. On one tray, spread out the tomatoes, drizzle with oil, and season. On the other tray, arrange the prosciutto slices.
  • Roast tomatoes for 10 minutes in the oven until they just collapse. Add the prosciutto to the oven and roast together for 5 more minutes until the prosciutto is crisp.
  • In a bowl, mix together sour cream, egg yolks, Parmesan, and parsley.
  • Boil the fettuccine in a saucepan until al dente as per packet instructions. Drain and return to the pan. Pour in the sour cream mixture and toss gently to combine. Heat on low for 30 seconds until the sauce slightly thickens.
  • Tear the prosciutto into bite-sized pieces and mix with the fettuccine and tomatoes before serving.

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