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Summer Carbonara

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"This recipe is my summer twist on carbonara. Carbonara is one of the fastest and simplest pasta dinners to make, yet it's so rich and creamy�it's pretty close to perfect. When you add a ball of burrata, it takes the pasta from ordinary to extraordinary, creating a new level of texture and an extra layer of cheesy flavor. Of course, if you prefer to use a little less cheese, the burrata is optional. The addition of sweet corn and roasted tomatoes makes it an easy summer pasta dish!"

List of Ingredients

◦ 2 pints heirloom or cherry tomatoes
◦ 2 tablespoons extra-virgin olive oil, plus more for serving
◦ � cup chopped fresh herbs (I use basil, oregano, and dill)
◦ 4 cloves garlic, minced or grated
◦ Kosher salt and freshly ground black pepper
◦ 1 pound bucatini pasta
◦ 4 thick-cut bacon slices, chopped
◦ 3 large eggs, beaten
◦ � cup freshly grated Parmesan cheese
◦ 3 ears corn, grilled, roasted, or boiled and kernels sliced from the cob
◦ Zest and juice of � lemon
◦ � cup chopped fresh thyme or oregano, plus more for serving
◦ Pinch of crushed red pepper flakes
◦ 8 ounces burrata cheese (optional)


Recipe

Preheat the oven to 400� F. In a 9-by-13-inch baking dish, combine the cherry tomatoes, olive oil, � cup of the fresh herbs, half the garlic, and a generous sprinkle of salt and black pepper. Toss well to coat. Roast for 10 to 15 minutes, or until the tomatoes collapse. Remove from the oven and add the remaining � cup of fresh herbs.

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package directions.

While the pasta cooks, in a large skillet, cook the bacon over medium heat until the fat renders and the bacon is crispy, 2 to 3 minutes. Add the remaining garlic and cook for 30 seconds to 1 minute, or until fragrant. Reserve � cup of the pasta cooking water, then drain the pasta and add it to the skillet with the bacon. Give it a good toss and cook for about 2 minutes, until warmed through.

Beat together the eggs and Parmesan in a medium bowl. Remove the pasta from the heat and pour over the egg-cheese mixture, tossing quickly to ensure the eggs do not scramble until the sauce thickens. Thin out the sauce with just a little bit of the reserved pasta water, adding it slowly until the sauce reaches your desired consistency.

Add the tomatoes and all the juices from the baking dish, the corn, lemon zest, lemon juice, and thyme or oregano. Gently toss to combine. Season with black pepper, salt, and the red pepper flakes. Divide the pasta among plates and top with a drizzle of olive oil, freshly torn burrata cheese, if desired, and fresh herbs.

Serves 6







❧ How to Make a Good Carbonara:
So what's the key to good carbonara? It's all in the eggs. You need to use top-quality eggs, and you need to toss those eggs quickly with your pasta to create a good sauce. Most important is a really vigorous toss until the eggs begin to cook and create the creamiest and most delicious sauce. Think of it as a "workout" before the feast!