Very cherry carbonara

Pasta carbonara is one of our go to dishes after a long day at work. It's fast, easy to prepare and, importantly, based on the key staple ingredients. Who doesn't have some pasta, bacon, eggs and cheese standing around? If you are a keen gardener, there is a good chance that you may have a handsome crop of cherry tomatoes at hand. They add a new dimension to the classic carbonara recipe. When roasted, these little bombs of flavour add a lovely touch of colour to this pronto pasta supper.

Effortless carbonara with sweet pockets of tomato taste

Ingredients for 4 portions

- 400 g of penne pasta (fresh or dry)
- 5 rashers of bacon, cut into small strips
- 2 medium eggs
- Dash of milk
- 100 g of grated parmesan
- 1 tsp of Italian spice mix
- 20-25 sunsugar cherry tomatoes
- Freshly ground black pepper

Preparing the carbonara

Spread the washed tomatoes in an oven proof dish and place in an oven preheated to 200 degrees Celsius. Roast for 20 minutes or until soft and the skin has cracked.

In the meantime, focus your attention on the bacon. Heat up a frying pan on the highest setting and fry the bacon strips until crisp. Stir gently but often. Meanwhile, bring a large pot of water to a rapid boil and cook the pasta according to the package instructions. Don’t forget to add a generous amount of salt to the water. 

Whilst the bacon is sizzling away and the pasta is slowly getting al dente, mix the eggs, milk, cheese and spices in a large bowl. Leave the bacon to cool down slightly before adding it to the main mixture to prevent cooking the eggs. 

Once roasted, carefully remove the skins off the tomatoes, but mind your fingers as they will be hot to the touch. Leave a few tomatoes with skin on for decoration. 

Now assemble the carbonara by first mixing the pasta with the sauce and then gently stirring in the tomatoes to ensure they remain intact.

Season with the pepper and serve immediately. Enjoy any leftovers for lunch the next day.