Tomato Carbonara
It’s so creamy and delicious.
Serves4 to 6
Prep15 minutes
Cook20 minutes
If I had to pick just one pasta to eat for the rest of my days, it would be carbonara — no question. That velvety sauce made with eggs and cheese makes me swoon every time. And just as much as I love a really good classic carbonara, I also love a good riff on the Roman dish. From melty cabbage carbonara and corn carbonara, to anchovy carbonara and a whole lot more, I’ve tried them all.
Here’s my summery version that tops them all: tomato carbonara. While you can make it any time of year, there is truly no better time than right now, as sweet, jammy tomatoes are hitting their prime. In this recipe, tomato paste and cherry tomatoes lend a natural sweetness and bright flavor that lightens up the decadent sauce a little bit.
Why You’ll Love It
- The sauce is incredible. Just as you’d expect from the traditional version, it’s decadent, creamy, and velvety, and expertly clings to the pasta. It also hits you with a bright tomato flavor that keeps it from being heavy.
- It’s quick and simple. Just as a good summer pasta should be, this one is simple and easy to make.
Key Ingredients in Tomato Carbonara
- Pasta: A box of dried spaghetti is a classic choice for carbonara, although any long pasta shape will work here (bucatini would be really great).
- Eggs: A mix of whole eggs and egg yolks give the sauce body and the most incredible smooth, velvety consistency.
- Tomatoes: A mix of ripe halved cherry tomatoes and tomato paste give this the perfect summery twist.
- Pecorino Romano cheese: Skip the pre-grated stuff, as it will not melt and emulsify the same as fresh, finely grated cheese. Your best bet is to grab a block of cheese.
How to Make Tomato Carbonara
- Cook the spaghetti. Cook a box of dried spaghetti according to the package instructions. Before draining the spaghetti, do not forget to reserve a cup of the pasta cooking water — this is crucial for a good sauce.
- Cook the pancetta and tomatoes. While you’re waiting for the water to boil, get started on the sauce by cooking the pancetta until browned and crisp, and the fat is rendered. Stir in tomato paste and cook until deep red. Stir in a splash of pasta water (this will loosen any stuck-on bits in the pan) and cherry tomatoes, and cook just until they start to soften.
- Temper the eggs. Whisking a couple of tablespoons of hot pasta water into the egg and cheese mixture will help prevent it from scrambling when it’s mixed into the pasta.
- Toss the pasta and egg mixture together. Toss the pasta with the sauce until well-coated. Slowly pour the egg mixture into the pan while tossing the pasta constantly. Stir in a generous splash of pasta water and cook over low heat until the sauce is thickened.
Helpful Swaps
- An equal amount of diced thick-cut bacon or guanciale can be used as a substitute for the pancetta.
- Finely grated Parmesan cheese can be used in place of Pecorino cheese.
- This strays even further from tradition, but if you like spicy heat, try adding up to 1/2 teaspoon red pepper flakes with the tomato paste.
Tomato Carbonara Recipe
It’s so creamy and delicious.
Prep time 15 minutes
Cook time 20 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 4
large eggs, at room temperature
- 2
large egg yolks, at room temperature
- 1 pound
dried spaghetti
- 8 ounces
diced pancetta (about 1 2/3 cups)
- 3 tablespoons
tomato paste
- 12 ounces
cherry or grape tomatoes, halved
- 1 1/2 ounces
finely grated Pecorino Romano cheese (about 1/2 cup), plus more for serving
- 1/2 teaspoon
kosher salt, plus more for the pasta water and as needed
- 1/2 teaspoon
freshly ground black pepper, plus more for serving
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Add 1 pound dried spaghetti and cook according to the package instructions until al dente, 8 to 12 minutes. Reserve 1 cup pasta water. Drain the spaghetti.
Meanwhile, cook 8 ounces diced pancetta in a large skillet over medium-low heat, stirring occasionally, until browned and crisp, 8 to 12 minutes. Stir in 3 tablespoons tomato paste and cook, stirring occasionally, until deep red and it sticks to the pan, 1 to 2 minutes.
Stir in 12 ounces halved cherry tomatoes and 1/4 cup of the pasta cooking water. Cook, stirring regularly and scraping the bottom of the pan with a wooden spoon to release any browned bits, until the tomatoes are just softened, 2 to 3 minutes.
Use tongs to transfer the spaghetti to the skillet. Toss well to coat the pasta. Remove the skillet from the heat and cool slightly.
Meanwhile, whisk 4 room-temperature large eggs and 2 room-temperature large egg yolks together in a medium bowl. Whisk in 1 1/2 ounces finely grated Pecorino Romano cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. While whisking constantly, slowly stream in 2 tablespoons of the pasta water until well-combined.
While tossing the pasta constantly with tongs, slowly start pouring the egg mixture into the skillet, pouring over the noodles and not the edges of the pan. Add 1/4 cup of the pasta water, return the pan to the lowest heat, and continue to cook, tossing constantly, until the sauce starts to thicken and coats the pasta, 1 to 2 minutes. (Add more pasta water a tablespoon at a time as needed for a thinner sauce.)
Remove the skillet from the heat. Taste and season with more kosher salt as needed. Serve immediately with more grated Pecorino and a few grinds of pepper on top if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Gently rewarm leftovers in a skillet over low heat with a splash of water or pasta water.