Name: Easy Carbonara Recipe with Roasted Tomato and Prosciutto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 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; 1/2 cup grated Parmesan cheese, more for serving; 1/4 cup grated Pecorino Romano cheese; 1 cup chopped fresh parsley; 1/2 cup packed basil leaves, more for serving (optional); 3 ounces Prosciutto (optional), sliced into thin ribbons; Crusted red pepper flakes for serving (optional)