Caprese Carbonara

With its creamy yet delicate sauce, smoky bacon, roasted tomatoes, fresh mozzarella and tons of chopped basil, these caprese carbonara is everything you'll love.

Course Main Dishes

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 973kcal

Author Amanda McGrory-Dixon

Ingredients

10 ounces cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste
6 ounces bacon pancetta or guanciale, chopped
Drippings reserved
4 eggs
4 garlic cloves grated
1 cup Parmesan freshly grated
1 teaspoon black pepper
Pinch of salt
Pinch of nutmeg freshly grated
8-10 ounces bucatini
8 ounces fresh mozzarella torn into bite-size pieces
½ cup fresh basil roughly chopped

Instructions

Heat oven to 400 degrees. Toss cherry tomatoes in a baking pan with olive oil, salt and pepper. Roast for about 10-15 minutes. Remove from oven and cover with foil to keep warm.
Starting in a cold skillet, cook the bacon over medium heat until crispy. Some pieces will finish cooking before others, so go ahead and move those to a paper towel-lined plate when they're done.
Begin boiling the pasta. As the pasta boils, whisk eggs in bowl. Stir in grated Parmesan, nutmeg, pepper and reserved bacon drippings.
Drain pasta and immediately toss hot pasta into the egg mixture. Continue to stir the hot pasta to melt the Parmesan and cook the eggs. Divide pasta among serving bowls and top with bacon, roasted tomatoes, torn mozzarella and fresh basil. Enjoy!

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition