My mouth is watering just looking at this Crispy Prosciutto & Roasted Tomato Carbonara – aka, the best savory dinner you’ll ever have! The recipe is very simple that is exploding with roasted notes and salty goodness that will give you a little taste of Italy at home!
What is prosciutto?
Oh man, prosciutto is the ultimate savory, salty snack that is traditional to Italy. It is a type of unsmoked Italian dry-cured ham that has the perfect sweet/salty flavor. It becomes crispy very quickly because of its delicate texture.
Traditionally, authentic prosciutto is dry-aged in cold storerooms for about a year (VERY different from American-style bacon).
Although you can omit the prosciutto in this recipe, it really adds great texture and depth of flavor to the carbonara!
How do you make crispy prosciutto?
Line a baking pan with parchment paper, then individually lay each slice of prosciutto in a nest-like form. Bake at 400F for 10-12 minutes, until shriveled up and crispy, golden goodness. Keep a close eye on them closer to the 8 minute mark to ensure that they don’t burn since they are delicate.
Why add the sun-dried tomatoes?
Sun-dried tomatoes (preferably dry and not preserved in oil) have a much more intense sweet flavor that is slightly tart, as well. They add great texture to the dish as they are chewier than the softened, roasted cherry tomatoes.
Sun-dried tomatoes are a great pantry essential as they will last quite a while (unlike fresh tomatoes); however, they still retain much of their antioxidants and vitamins as they would if fresh.
The roasted garlic adds great richness and sweetness to the carbonara dish; however, you can also just use regular garlic cloves. For the roasted garlic recipe: Click here.
Now, it is time to grab our aprons, turn on a little Dean Martin, and cook this delicious pasta!
Crispy Prosciutto & Roasted Tomato Carbonara
- 1 c. Sharp Aged Cheddar, grated (or Parmigiano reggiano)
- 16 oz. Linguine
- 1 large Egg
- 2 Roasted Garlic Cloves (look at notes), can be substitute with regular garlic cloves
- 1/3 c. Sun-dried Tomatoes, chopped
- 1 1/2 c. Cherry Tomatoes, halved
- 1 tbsp. + 1 tsp. Extra Virgin Olive Oil
- 1/4 c. Fresh Dill, chopped
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- Crispy Prosciutto, for serving
- Preheat the oven to 400F. Line a baking pan with parchment paper.
- Toss the 1 teaspoon olive oil with the halved cherry tomatoes, then spread in a singular layer on the prepared pan. Bake for 25 minutes.
- In the meantime, bring a large pot of salted water to a boil, then add in the pasta and cook until al dente. Reserve 3/4 cup pasta water.
- In a large bowl, whisk together the grated cheese, remaining tablespoon olive oil, sea salt, black pepper, egg, freshly chopped dill, chopped sun-dried tomatoes, and minced garlic cloves.
- Add the reserved pasta water into the bowl and mix. Add in the linguine and toss for 4-5 minutes, until creamy. (If you prefer the pasta a little creamier, you can add a little milk 1 teaspoon at a time.)
- Toss in the roasted cherry tomatoes and crispy prosciutto (recipe in blogpost above). Serve warm.
I truly hope you all enjoy this savory dinner recipe that can easily be doubled (or even halved) to make your desired amount of servings! ’till next time… xxL
“The name of the Lord is a fortified tower;
the righteous run to it and are safe.”
Proverbs 18:10 (NIV)