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Roasted tomato fettuccine carbonara

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Warm your soul with this Roasted tomato fettuccine carbonara. Made with creamy goodness what's more to love.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Roasted tomato fettuccine carbonara


  • 250g vine-ripened cherry tomatoes
  • 2 tsp olive oil
  • 6 prosciutto slices
  • ½ cup (120g) light sour cream
  • 2 Coles Australian Free Range Egg yolks
  • ⅓ cup (40g) finely grated parmesan
  • ½ cup chopped flat-leaf parsley
  • 375g fettuccine

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper. Place the tomatoes on 1 lined tray and drizzle with oil. Season. Place the prosciutto on the remaining lined tray.
  2. Step 2

    Roast tomatoes for 10 mins. Add the prosciutto to the oven. Roast with the tomatoes for 5 mins or until tomatoes just collapse and the prosciutto is crisp.
  3. Step 3

    Meanwhile, combine sour cream, egg yolks, parmesan and parsley in a bowl.
  4. Step 4

    Cook the fettuccine in a saucepan of boiling water following packet directions or until al dente. Drain well. Return to the pan. Pour over the sour cream mixture. Gently toss to combine. Return the pan to low heat for 30 secs or until the sauce just thickens slightly.
  5. Step 5

    Break the prosciutto into bite-size pieces. Add to the fettuccine mixture with the tomatoes to serve.