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Pasta carbonara was one of the many food epiphanies of my years in culinary school. Bacon? Egg yolks? Parmesan? Yes, please. But for all of it’s deliciousness, I didn’t realize how much I loved it until I made it at home. Many of my favorite dishes cook up pretty differently in my home kitchen…since I was always used to working in a big, professional kitchen (sometimes with a dishwasher, if I was really lucky). At home, so many things seemed overly complex or even tedious. But not carbonara.
It’s short ingredient list and simple (all in one pot) technique made me even happier at home than it had at work. And while the recipe is classic, I can never leave well enough alone…so I messed with it.
I’ve had a plethora of cherry tomatoes all summer long…and when I’ve had them for a few days and haven’t figured out how to use them, I toss them in olive oil, throw in some smashed garlic cloves, salt and pepper, and roast ‘em up (if I want to eat ‘em just like that, I’ll also throw in some herbs and a sprinkling of balsamic vinegar). Since I had so many of these little gems laying around, they’ve found their way into everything…including a batch of carbonara. I loved the result – the tomatoes only made the bacon taste better (if that’s possible), and the whole thing just tasted a bit more like summer. I gobbled it up, and my surplus of tomatoes right along with it.
