Roasted Tomato Summer Carbonara

Preparation Time – 10 minutes

Cooking Time – 20 minutes

Servings – 4 



  • 400g cherry tomatoes sliced in half
  • 1 tbsp olive oil
  • 4 – 6 slices of streaky bacon
  • 2 large ears of corn
  • 4 small eggs whisked
  • 4 tbsp finely grated parmesan
  • 300g dried tagliatelle pasta of choice
  • 100g fresh buffalo mozzarella torn
  • Fresh Dill to garnish or herb of choice
  • 4 tbsp of Linwoods Almond, Brazil and Walnut Milled Flaxseed mix to serve



  1. Preheat oven to 180C (350F).
  2. Place cherry tomatoes on baking tray, drizzle with olive oil and roast for 20 minutes.
  3. Place bacon in a hot pan and cook for 4 – 5 minutes on each side, until golden and crispy. Set to one side to cool enough to chop into smaller than bite sized pieces.
  4. You can either roast the corn alongside the tomatoes or if you have a gas hob you can carefully char them.
  5. Once the corn is cooked slice the corn off their cobs.
  6. Put pasta on to cook according to packet instructions.
  7. Once the pasta is cooked return it to the pot and quickly whisk in eggs and parmesan away from the heat. Add a 1 -2 tbsp of water if the mixture is too thick. 
  8. Toss through the tomatoes, corn and bacon. Season to taste with salt and pepper.
  9. Serve garnished with fresh dill or herb of choice and the torn mozzarella.





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