Spaghetti Carbonara With Broccoli Recipes

ROASTED BROCCOLI LEMON SPAGHETTI CARBONARA

Steps:

• On a large baking sheet, toss broccoli florets, olive oil, and garlic together until coated. Spread broccoli in an even layer and sprinkle with salt and pepper. Roast broccoli at 400F 15-20 minutes until broccoli is tender. Keep warm and set aside.
• In a small bowl, whisk lemon juice and eggs until completely smooth. Set aside.
• Cook spaghetti according to package instructions, reserving 1/2 cup cooking water. Working quickly while pasta is still hot, pour egg mixture over hot noodles and gently toss until noodles are evenly coated. Stir in Parmesan cheese, parsley, roasted broccoli, reserved pasta water, and season with salt and pepper to taste. Serve spaghetti carbonara immediately while hot and creamy. Enjoy!

SKINNYISH BROCCOLI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last 2 minutes of cooking, add the broccoli.
• While the pasta cooks, add the pancetta to a large skillet over medium heat and cook until crispy, 5 to 6 minutes. Spoon off all but 1 tablespoon of the fat and discard. Add the garlic to the pan and sauté until it softens slightly, about 1 minute.
• In the meantime, whisk together the Parmesan, eggs and some salt and pepper in a bowl, then set aside.
• When the pasta and broccoli are cooked, reserve 1 cup pasta cooking water, then drain. Add the pasta and broccoli to the skillet along with 1/4 cup of the pasta water and toss.
• While whisking, whisk 1/4 cup of the pasta water into the egg mixture.
• Turn the heat off under the skillet and pour the egg mixture over the pasta, tossing quickly so the eggs don't scramble. Add a little more of the pasta water to thin out the sauce, if necessary. Serve immediately with lots of black pepper and a sprinkling of grated Parmesan.

SAUSAGE & BROCCOLI CARBONARA

Steps:

• In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
• Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
• Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn't brown. Remove the pan from the heat.
• Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce - if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.

PASTA "CARBONARA" WITH BROCCOLI

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat 1 tablespoon of the oil in a wide skillet. Sauté the "bacon" pieces over medium heat until crisp and browned on both sides, then remove and chop into small squares.
• In the same skillet, heat the remaining tablespoon of oil. Add the garlic and sauté over low heat until golden.
• Add the broccoli and wine to the skillet. Cover and steam until the broccoli is bright green and tender-crisp, about 3 minutes. Remove from the heat.
• In a serving bowl, combine the pasta, tempeh bacon, broccoli-garlic mixture (with any remaining wine), and parsley. Toss well. Add enough creamer to give the dish a bit more moisture. Season with salt and pepper, then serve.
• Menu Suggestions
• Serve with a salad of dark green lettuce or baby spinach with chickpeas, cherry tomatoes, and red or yellow bell peppers.
• The first two suggestions for mixed baby greens under Recipe Not Required (page 192) go splendidly with this dish. Make Garlic and Lemon Beans (page 110) to boost the protein content of the meal.
• nutrition information
• Calories: 332
• Total Fat: 8g
• Protein: 13g
• Carbohydrates: 51g
• Fiber: 5g
• Sodium: 260mg

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

MISO CARBONARA WITH BROCCOLI RABE AND RED-PEPPER FLAKES RECIPE

Steps:

• Set a 6- to 8-quart pot of heavily salted water over high heat; cover and bring to a boil. Meanwhile, heat a large skillet over medium heat. Add bacon and garlic; cook, stirring often, until bacon is crisp and garlic is deep golden brown, 6 to 8 minutes. Remove pan from heat, discard garlic, and pour off all but about 1 tablespoon fat; add red-pepper flakes to skillet and reserve.
• Add spaghetti to boiling water, stir quickly, return to a boil, and cook according to package directions. Add broccoli rabe to the boiling water in the last 3 minutes of cooking time (if the stems seem especially thick and tough, add the broccoli rabe in the last 4 to 5 minutes). Cook pasta and broccoli rabe until spaghetti is al dente and rabe is crisp tender; drain in colander.
• In a large bowl, whisk together eggs and egg yolk, miso, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper until smooth.
• Once the pasta and rabe are drained, heat the skillet with the bacon and fat over medium heat until warmed. Add the pasta mixture and toss with tongs until combined. Transfer the pasta mixture to the bowl with the egg mixture and toss well to coat. Add half the cheese and toss to combine. Add the rest of the cheese and toss until the pasta is coated in a silky, cheesy sauce.
• Divide pasta among four bowls, top with more Parmigiano and cracked black pepper, and serve immediately.

CHEF JOHN'S SPAGHETTI ALLA CARBONARA

Steps:

• Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
• Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
• Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
• Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.