Michael Smith's Tomato Basil Carbonara
- Unexpected Foodie
- Mar 13, 2016
- 2 min read
Who doesn't love a good pasta dish?!
Michael Smith's Back to Basics cook book is so great because all of his recipes are quick, easy, and uber tasty.
This was the first time making this dish for me, but with the bright, beautiful colours and simpleness of it all being in one pot I can see it being a favourite go-to meal for us on a busy weekday!
You would think that there is a ton of cream in it from the texture, but there is none! The egg and parmesan cheese mixes beautifully together to form the perfect sauce.
Feel free to add in whatever spices that strike your fancy to make this dish your own!
Ingredients
- 3 eggs
- 1 cup very good quality Parmigano-Reggiano cheese
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 2 tablesoons extra virgin olive oil
- 4 cloves, minced
- 1 pound (450g) fettuccine
- 1 pint (500 ml) cherry tomatoes, halves
- leaves and tender stems from 2 bunches of fresh basil, thinly sliced
Directions
- Fill a large pot with water and salt and heat till boiling
-Begin the sauce while you wait - In a medium bowl, whisk together the eggs, cheese, salt and pepper. Set aside
- Pour the olive oil into a small sauce pan over medium-high heat and stir in the garlic
- Cook garlic, stirring until it is sizzling hot and fragrant (2-3 minutes only). Turn off heat and set aside
- Stir pasta into the boiling water and cook until al dente, about 10 or 11 minutes.
- Drain pasta, saving about 1/4 cup of the starchy water
-Return the pasta and water to pot
- Quickly (while the noodles are still very hot) stir in the garlicky oil and the egg mixture, forming a thick, rich sauce as the eggs and hot moisture combine with the cheese
- Stir in the cherry tomatoes and basil leaves at the last moment to preserve their brightness
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