Tomato Carbonara

Like a Carbonara but with tomatoes..

Tomato Carbonara

2 cups cherry tomatoes 

1/2 white onion 

1-2 cloves garlic

2-3 tsp Calabrian chilies 

1/2 cup white wine (approx but use your judgment, generous pour)

3 egg yolks

3/4 cup finely grated parmesan 

Basil 5-6 leaves

Bunch parsley 

1/2 Lemon

Olive oil

Method:

-very finely dice onions, sauté in olive oil until soft/translucent, season with salt

-add in Calabrian chilies & finely minced garlic, sauté 1min

-add in cherry tomatoes that have been sliced in halves, sauté 2 mins

- next add in white wine and watch it sizzle, allow to simmer until tomatoes soften, add in basil leaves whole, season

-in separate bowl whisk together the yolks with the Parmesan. (Yes it feels thick, that is good) - set this aside, we need it later

-once pasta is cooked to al dente (slight bite to it), reserve some of the cooking liquid in a mug, and drain of the pasta

- add pasta to the tomato sauce with a spoon or 2, maybe even 3 of the pasta water and mix vigorously. This will help create a sauce that coats the pasta. Mixing agitates the glutens, creating a luscious sauce. 

-next make sure heat is off on stove. Pour the yolk/parm mixture into the pasta. Mix very well until creamy sauce appears, add 1-2 more spoons of pasta water to help loosen a bit. Squeeze lemon over, chopped parsley and drizzle of olive oil.

Enjoy immediately 😘