Garlic and Herb Roasted Cherry Tomato Carbonara with Crispy Prosciutto and Burrata

It’s extra creamy and super simple and quick, and full of summer flavours that you won’t be able to get enough of.

Preheat the oven to 200 degrees C.
Add the cherry tomatoes, olive oil, 2 tablespoons fresh chopped herbs, garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. Add the prosciutto. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse and the prosciutto is crisp.
Meanwhile, beat together the eggs, parmesan, chilli flakes, and basil, in large serving bowl.
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before you drain the pasta reserve about 1/2 cup pasta water, drain the pasta well.
Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.
Divide the pasta among plates and top with freshly torn burrata cheese and fresh herbs.