Easy Carbonara Recipe with Roasted Tomatoes

themediterraneandish.com

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2 lb Campari tomatoes, halved (you may use smaller vine-ripe or Roma tomatoes)

Private Reserve Greek extra virgin olive oil

Kosher salt and ground pepper

1 tsp sweet Spanish paprika

2 tsp dried oregano, divided

6 garlic cloves, minced, divided

1 lb linguine pasta (you can also use spaghetti or fettuccine)

3 large eggs and 1 egg yolk at room temprature

½ cup grated Parmesan cheese, more for serving

¼ cup grated Pecorino Romano cheese

1 cup chopped fresh parsley

½ cup packed basil leaves, more for serving (optional)

3 ounces Prosciutto (optional), sliced into thin ribbons

Crusted red pepper flakes for serving (optional)

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