Tomato and Onion Carbonara Pasta

Name: Tomato and Onion Carbonara Pasta
Total time: 20 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 2 ounces spaghetti; 2 cloves garlic, minced; ½ onion, diced; ½ medium carrot, thinly sliced; 1 roma tomato, diced; 2 tablespoons olive oil; 1 egg; 2 tablespoons parmesan cheese; Salt and black pepper to taste

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20 minTotal time

EasyDifficulty

300kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Spaghetti Use linguine or fettuccine in the same amount.
Parmesan cheese Use the same amount of finely grated Pecorino Romano.
Roma tomato Use one small ripe plum tomato, diced.

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein11 g

Carbohydrates30 g

Fat15 g

Fiber 3 g · Sugar 5 g · Sodium 420 mg

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This Tomato and Onion Carbonara is a savoury Italian dish that combines creamy eggs and vegetables for a hearty meal. Delicious and quick to prepare!

Main Dish Italian

Steps

Bring a pot of salted water to a boil. Cook spaghetti according to package instructions.
In a separate medium skillet, heat olive oil over medium-high heat.
Add onions and garlic, cooking for 2 minutes.
Add carrots and tomatoes to the skillet, cooking for an additional 3-4 minutes until vegetables are tender.
Reduce heat to low. In a bowl, whisk egg and Parmesan cheese.
Add the cooked pasta and egg mixture to the skillet, stirring quickly for 1-2 minutes.
Season with salt and pepper, then serve.

Tips for Tomato and Onion Carbonara Pasta

The egg-Parmesan coating should look glossy and cling to the spaghetti; a dry or curdled appearance means the pan was too hot.
Keep the pasta slightly firm when drained, since it will soften further as it mingles with the vegetables and sauce.
Have the egg mixture ready before the pasta finishes cooking so it can coat the hot strands promptly.

Drink pairing

a crisp, dry rosé
Its fresh acidity complements the savory egg-and-Parmesan coating and bright tomato without overwhelming the vegetables.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the egg coating may become less creamy.

Frequently asked questions

How can I keep the egg sauce from scrambling?

Let the skillet cool briefly before adding the egg mixture, and toss continuously so the residual heat coats the pasta gently.

How do I know the vegetables are ready?

The onion should be softened, the carrot tender but still holding its shape, and the tomato beginning to slump.

Can I make this ahead?

It is best freshly made because the egg coating is creamiest then. You can dice the vegetables and grate the cheese ahead, keeping them covered in the refrigerator.