Creamy Tomato Carbonara

Cook pasta in salted water. Drain, reserving 1 1/2 cups cooking water.

While pasta cooks, cook tomatoes in a large skillet over medium-high heat with 1 tbsp. olive oil, stirring often, until slightly softened for 3 minutes. Add shallots and cook, stirring until shallots and tomatoes are softened, for 3 to 4 minutes.

Add garlic and cook by stirring constantly for 1 minute.

Add 1 cup of the reserved cooking water, MAGGI® Chicken Stock and bring to a boil. Remove from heat and blend the mix using a hand blender and stir in pasta.

Stir in egg yolks one at a time, until thoroughly combined.

Return skillet to medium-low and cook, until sauce is slightly thickened and creamy for 2 to 3 minutes. Remove from heat. Stir in chives, parmesan cheese and mix until cheese melts and sauce is smooth. Add remaining 1/2 cup cooking water if necessary to reach desired consistency.