I really love fettuccine carbonara and whenever we go out to Italian restaurants, it’s hard for me to not choose carbonara from the menu. I can be a little bit predictable sometimes! I prefer the egg based carbonara over the non-egg based version.
This is a really nice variation to the more traditional carbonara. Prosciutto instead of bacon is grilled to a nice crispy finish before adding to the dish. Grilled Cherry tomatoes add a wonderful colour and burst of flavour. All finished in a creamy sauce of sour cream, egg & parmesan. Garnished with parsley and you have a very tasty fettuccine meal.
This is great as a Sunday lunch or a weeknight dinner option. It is easy to prepare and make, so there is really no reason to not try this one very soon.
Print Recipe
Roasted Tomato Fettuccine Carbonara
Instructions
Preheat a fan forced oven to 200°C (390°F).
Line 2 baking trays with baking paper.
Cook fettuccine according to packet instruction. Drain, return to saucepan and set aside
Place cherry tomatoes on baking tray and drizzle with olive oil.
Place prosciutto slices on the second baking tray.
Place cherry tomatoes into oven and roast for 10 minutes.
Add prosciutto to the oven after 5 minutes to roast with the cherry tomatoes for the remaining 5 minutes.
In a bowl, add sour cream, egg, parmesan and parsley and stir to combine.
Add sour cream mixture to the pasta, stir to mix through and return to heat for about 2 minutes to allow the egg to cook through.
Break prosciutto into bite size pieces.
Add prosciutto & roasted tomatoes to the pasta mixture and toss to combine.
Season with salt & pepper
Serve with additional parmesan.
John 
