Roasted Tomato Fettuccine Carbonara
Roasted Tomato Fettuccine Carbonara
Servings
Prep Time
4
people
15
minutes
Cook Time
20
minutes
Servings
Prep Time
4
people
15
minutes
Cook Time
20
minutes
Ingredients
250
g
Cherry Tomatoes
2
tsp
Olive Oil
6
slices
Prosciutto
1/2
cup
Sour Cream
3
Eggs
Whisked
1/2
cup
Parmesan
grated
1/2
cup
Parlsey Leaves
chopped
375
g
Fettuccine
Salt
to season
Pepper
to season
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.
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