This tomato carbonara brings together the richness of classic carbonara with concentrated tomato flavor for a pasta that feels familiar but a little unexpected. Tuttorosso Tomato Paste with Sweet Basil adds depth and warmth without overpowering the eggs and Pecorino, creating a sauce that is glossy, savory, and well balanced. It’s a comforting pasta meant to be cooked once and eaten right away. @cohostchristy @thefeedfeed
Ingredients
- 6 ounces guanciale, diced
- Kosher salt, for the pasta water
- 1 pound spaghetti
3 tablespoons Tuttorosso Tomato Paste with Sweet Basil 6 oz
- 4 large egg yolks
- 2 large eggs
- 1 1/2 cups finely grated Pecorino Romano, plus more for serving
- Freshly ground black pepper, to taste
- 1 1/2 cups reserved starchy pasta water, divided
- Fresh parsley, chopped, for garnish
Instructions
Step one
Add the diced guanciale to a cold skillet and set over medium heat. Cook until the fat renders and the guanciale is golden and crisp, about 6–8 minutes. Transfer half of the guanciale to a plate and set aside.
Step two
Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1½ cups of pasta water, then drain the pasta.
Step three
Add the Tuttorosso Tomato Paste with Sweet Basil to the skillet with the remaining guanciale and rendered fat. Cook, stirring constantly, until the paste darkens slightly and becomes fragrant, about 2–3 minutes. Stir in ½ cup of the reserved pasta water and simmer until the sauce is thick and glossy.
Step four
In a bowl, whisk together the egg yolks, whole eggs, Pecorino Romano, and black pepper. Whisk in ¼ to ½ cup warm pasta water until the mixture is smooth and pourable.
Step five
Add the drained pasta directly to the skillet and toss to coat in the tomato sauce. Turn off the heat. Pour the egg mixture over the pasta and toss continuously until the sauce becomes silky and emulsified, adding additional pasta water as needed to loosen the sauce.
Step six
Garnish with the reserved guanciale, additional Pecorino Romano, parsley, and more black pepper. Serve immediately.
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