Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or foil paper and set aside.
Wash tomatoes, put into a small mixing bowl, then toss with 2 tbsp. of olive oil and salt and pepper. Roast in the oven for 15-20 minutes or until they burst open. Set aside.
Bring 6 quarts of water to a boil and add 2 tbsp. salt.
While the water heats, melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add garlic and cook for 2 minutes-be careful not to burn the garlic.
In a separate bowl, whisk the heavy cream with the egg yolk until blended.
Reduce heat to medium-low on butter/garlic and add the cream mixture slowly. Stir until hot but not boiling, as the cream will separate once it boils.
Meanwhile, cook the pasta until al dente. Remove 1 cup of pasta water in case it is needed and strain the rest of the pasta. Pour hot pasta into the cream mixture and toss to coat. Remove from heat and stir in parmesan cheese and roasted tomatoes. Season with salt and ground pepper if needed.
Servings 0