Roasted Tomato Fettuccine Carbonara

Serve this sensational roast tomato and prosciutto carbonara in imitation of shaved parmesan, flat-leaf parsley and polluted salad leaves.

The ingredient of Roasted Tomato Fettuccine Carbonara

• 250g vine ripened cherry tomatoes
• 2 tsp olive oil
• 6 prosciutto slices
• 1 2 cup 120g vivacious bitter cream
• 2 coles australian exonerate range egg yolks
• 1 3 cup 40g finely grated parmesan
• 1 2 cup chopped flat leaf parsley
• 375g fettuccine

The Instruction of roasted tomato fettuccine carbonara

• preheat oven to 200c line 2 baking trays later than baking paper place the tomatoes around 1 lined tray and drizzle past oil season place the prosciutto as regards the remaining lined tray
• roast tomatoes for 10 mins amass the prosciutto to the oven roast subsequent to the tomatoes for 5 mins or until tomatoes just collapse and the prosciutto is crisp
• meanwhile insert acid mordant cream egg yolks parmesan and parsley in a bowl
• cook the fettuccine in a saucepan of boiling water following packet directions or until al dente drain well return to the pan pour exceeding the cutting cream mixture gently toss to combine return the pan to low heat for 30 secs or until the sauce just thickens slightly
• postponement the prosciutto into bite size pieces mount up to the fettuccine incorporation combination subsequently the tomatoes to serve

Nutritions of Roasted Tomato Fettuccine Carbonara

calories: 572 166 calories
calories: 20 grams fat
calories: 9 grams saturated fat
calories: 69 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 26 grams protein
calories: n a
calories: 651 milligrams sodium
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calories: nutritioninformation