Date: June 24, 2018 | Photography: Jonathan Stiers | Styling: Jonathan Stiers |
A Northwest Arkansas creative shares his recipe for garlic and herb-roasted cherry tomato carbonara with crispy prosciutto and burrata
Fayetteville native Jonathan Stiers is one of those creatives who doesn’t stop. During his work day, he’s busy in his role as the creative director of Sam’s Club. When he comes home he’s on to the next thing—which includes trying his hand at new dishes and cocktail recipes, learning the ropes of food photography, and sharing design inspiration on his enviable Instagram feed (@jonathan.stiers), passions that all led him to eventually start blogging at jonathanstiers.com. For this issue, Jonathan shares a summery pasta dish that’s perfect for either a lakeside lunch or poolside soirée.
2 pints heirloom cherry tomatoes
2 tablespoons olive oil, plus more for serving
1/2 cup fresh herbs, chopped
(basil, oregano, and dill are recommended)
4 cloves garlic, minced or grated, divided
salt and pepper to taste
1 pound of your favorite long cut pasta
(such as tagliatelle, pictured here)
4 ounces prosciutto, thinly sliced
(may substitute bacon)
pinch of crushed red pepper flakes
3 eggs, beaten
3/4 cup whole milk or heavy cream
3/4 cup Parmesan cheese, freshly grated
1/4 cup fresh basil or parsley, chopped
16 ounces Buratta cheese
Recipe yields four generous servings.
1. Preheat oven to 400° F. Combine cherry tomatoes, olive oil, chopped herbs, 2 cloves minced garlic, and a generous sprinkle of salt and pepper in a baking dish. Toss well, ensuring tomatoes are evenly coated. Roast for 15 to 20 minutes, or until tomatoes collapse.
2. While tomatoes are roasting, bring a large pot of salted water to a boil. Cook pasta until al dente. Drain the pasta, reserving ½ cup of pasta water for later use.
3. While pasta is boiling, place a large skillet over medium heat. Add a drizzle of olive oil and, once hot, add the prosciutto. Cook until crispy, about 2-3 minutes per side. Toss in 2 cloves of minced garlic and sauté for about 1 minute to soften. Add the cooked and drained pasta to the skillet and cook for 2 minutes. Add the pinch of red pepper flakes. Tip: If your pasta finishes cooking before the prosciutto, simply drain, place in a bowl, and toss with a pat of butter. This will keep it from sticking together.
4. Beat eggs, cream, and Parmesan in a large glass measuring cup. Remove pasta from the heat and pour egg/cheese mixture onto it, tossing quickly 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.
5. Add cooked tomato mixture to the pasta and gently toss to combine. Season with freshly ground black pepper and salt to taste. Divide pasta among plates and top with freshly torn burrata and fresh basil or parsley.
Jonathan shares more mouth-watering recipes year-round at jonathanstiers.com.