My all-time favorite pasta dish is carbonara.
I love, love, love it.
I’ve made it a ton of ways,
but I’m thinking that this might be my favorite so far.
There’s nothing like fresh roasted tomatoes paired with shrimp and asparagus…almost nothing better.
(Man, I’m going to miss those fresh tomatoes when they are gone!!)
Authentic carbonara is made with raw eggs.
Don’t be afraid of raw eggs, just make sure they are pasteurized.
It makes all the difference.
Rich and and super creamy.
Shrimp, Asparagus, and Roasted Tomato Carbonara
1 pint cherry tomatoes
2 tablespoons olive oil, divided
1 pound spaghetti
1 bunch asparagus, cut in half
4 ounces pancetta, diced
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
2 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
freshly ground black pepper
Heat the oven to 250 degrees. On a baking sheet, spread out the cherry tomatoes and coat with 1 tablespoon of the olive oil. Roast until tomatoes begin to break open, about 20-30 minutes.
Bring a large pot of salted water to a boil and cook pasta until al dente. When the pasta has about 4 minutes to cook, add the asparagus and blanche for the last 4 minutes. Drain the spaghetti and asparagus once done.
Meanwhile, in a large pan, heat the other tablespoon of the olive oil and cook the pancetta until crisp. Remove and drain on paper towels. Add the shrimp and garlic and cook until done. Add the pancetta, tomatoes back into the pan.
Add the asparagus and spaghetti and toss to combine.
In a small bowl, beat the eggs and add the cheese and pepper. Mix well. Toss the spaghetti mixture with the egg and cheese mixture. Serve warm.