Fettucine Carbonara with Roasted Tomatoes Recipe
- Fettucine, a pound of dry or a couple of boxes of fresh or your own homemade.
- Pancetta, 3/4 pound
- Yellow or White Onion, 1 medium
- Garlic, 5 or 6 cloves
- Eggs, 3
- Cream, 1 1/2 cups
- Freshly Grated Parmesan, 1 cup
- Coarse Ground Black Pepper
- Cherry Tomatoes, 2 dozen or so
Put the water for the fettucine up to boil.
Dice the pancetta.
Rinse the tomatoes and spread them on a baking pan. Heat the broiler.
Fry up the pancetta in a large saute pan. Slide the tomatoes under the broiler.
While the pancetta is cooking and the tomatoes are broiling, slice the onion and chop the garlic.
Whisk together the eggs, cream and cheese. Add about a teaspoon of black pepper.
By now the pancetta should be getting crispy. Take it out, drain it on paper towels and set it aside. Add the onion and garlic to the pan and cook over medium heat, stirring occasionally, until the onions begin to caramelize.
The water should be boiling so start cooking the fettucine.
When the tomatoes begin to brown take them out and set them aside.
As soon as the pasta is done, drain it and add it to the pan with the onions and garlic. Pour the cream mixture over the top and cook, tossing it all together over low heat. If it seems too dry add a little of the pasta cooking water.
Add the pancetta and the tomatoes.
Stir it together just until it’s mixed.
Serve it up with additional Parmesan on the side. Enjoy!