Ingredients: |
Ingredients: 2 pints heirloom or cherry tomatoes
2 tbsp EVOO, plus more for serving
½ cup fresh herbs (combine ¼ cup chopped fresh herbs, 2 tbsp chopped fresh chives, and 2 tbsp chopped oregano)
4 garlic cloves, minced
Kosher salt and fresh ground pepper
1 pound bucatini, or other dried pasta
4 oz of pancetta (you can substitute with 5 slices of bacon)
3 large eggs
¾ cup freshly grated Parmesan
3 ears of corn, grilled, roasted, or boiled and kernels sliced from the cob
Zest and juice of ½ lemon
¼ cup chopped fresh thyme, plus more for serving
Pinch of crushed red pepper flakes
8 oz of Burrata cheese
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Directions: |
Directions:1. Preheat oven to 400º .
2. In a 9 x 13 inch baking dish, combine the cherry tomatoes, olive oil, and ¼ cup of fresh herbs, half of the garlic, and a generous sprinkle of salt and black pepper - toss well to coat and roast 10 to 15 minutes, or until tomatoes collapse. Remove from oven and toss with remaining ¼ cup of fresh herbs.
3. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions.
4. While pasta cooks, cook the pancetta (or bacon) in a large skillet over medium heat until fat renders and the pancetta/bacon is crispy, about 3 to 5 minutes. Add the remaining garlic and cook for 30 seconds to 1 minute, or until fragrant.
5. Reserve ¼ cup of pasta water, then the drain pasta and add it to skillet with the pancetta/bacon. Give it a good toss and cook for about 2 minutes until warmed through.
6. Beat together the eggs and Parmesan cheese in a medium bowl. Remove skillet with the pasta mixture from the heat and pour the egg/cheese mixture into the pasta and toss quickly to ensure the eggs do not scramble until the sauce thickens. Add a small amount of pasta water to thin out sauce, as needed, add water slowly until sauce reaches your desired consistency.
7. Add the tomatoes and all the juices from the baking dish, the corn, lemon zest, lemon juice and thyme, toss to combine and season with black pepper, salt, and red pepper flakes.
8. Divide the pasta among plates and top with freshly torn/sliced Burrata cheese, olive oil, and fresh herbs. |
This recipe for Summer Carbonara is from