Roasted Tomato And Leek Carbonara

• 1 pound heirloom tomatoes
• 1 leek
• 4 strips bacon
• 12 ounces pappardelle pasta
• 1/2 vidalia onion
• 3 eggs
• 2 cloves garlic
• 3/4 cup grated parmesan
• 3/4 cup heavy cream
• 1/2 cup cooked peas

1. First, preheat your oven to 400.
2. Wash the tomatoes, then slice them in half. Make sure you pierce the tomatoes with the tip of your knife before you slice them, that'll help make sure they don't squirt all the good stuff all over your kitchen floor. And no, I'm not gonna gratify you by making an obvious joke from that. Pervert.
3. Put the tomatoes on a baking sheet lined with parchment, cover them with olive oil and some salt and pepper, and roast for 40 minutes.
4. While that's in the oven, cook the pasta (you can save some of the water to thin the sauce, but...the whole point of carbonara is that thickness. I say don't bother) Also, slice up your bacon into small pieces and fry on the stove at medium heat.
5. Mince the onion and garlic.
6. Cut the green part off the leek, cut it in half long-ways, and slice thin.
7. Pour off the bacon grease, add a tablespoon of olive oil to the pan, and heat on medium-low. Add the veggies once it's heated, and cook for about 5 minutes, then set aside.
8. Get a medium bowl and whisk together the eggs, parmesan, cream, and some salt and pepper.
9. Slowly pour half the eggy stuff in with the pasta, add the tomatoes, peas, bacon, and other veggies, then slowly pour in the rest. And make sure you stir the entire time. This is the magic moment, people. Light some candles or something. Make it special.

tomatoes, leek, bacon, pasta, vidalia onion, eggs, garlic, parmesan, heavy cream, peas

Taken from food52.com/recipes/29002-roasted-tomato-and-leek-carbonara (may not work)