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Tomato Carbonara Easy 25-Minute Creamy Dinner

Tomato Carbonara
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A vegetarian twist on classic carbonara using ripe tomatoes for a fresh, savory sauce. No bacon, ham, or alcohol.

Ingredients

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  • 400g spaghetti or bucatini
  • 4 large eggs
  • 100g grated Parmesan or Pecorino Romano
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 500g ripe tomatoes, diced (or 1 can (400g) crushed tomatoes)
  • Salt and black pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, whisk eggs and grated cheese in a bowl. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
  4. Add diced tomatoes. Cook for 5–7 minutes, stirring occasionally, until tomatoes break down and release their juices. Season with salt and pepper.
  5. Reduce heat to low. Add the cooked pasta to the skillet and toss to coat with the tomato mixture.
  6. Remove skillet from heat. Pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time if needed to reach desired consistency.
  7. Serve immediately, garnished with fresh basil if desired.

Notes

  • Use room-temperature eggs to prevent curdling.
  • Do not let the skillet be too hot when adding eggs; residual heat is enough to cook them gently.
  • For a richer flavor, substitute half the Parmesan with Pecorino Romano.

Nutrition

Find it online: https://www.recipekitchenhub.com/tomato-carbonara-recipe/