Instructions:
- Cook the Pasta:
- Cook the pasta in a large pot of salted boiling water according to the package instructions. Add the broccoli florets to the boiling water during the last 3-4 minutes of cooking. Drain the pasta and broccoli, reserving about 1 cup of pasta water.
- Prepare the Sauce:
- In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese. Set aside.
- Cook the Pancetta (or Bacon):
- In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook until it becomes crispy.
- Add Garlic:
- Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant.
- Combine Pasta, Broccoli, and Pancetta:
- Add the drained pasta and broccoli to the skillet with the pancetta and garlic. Toss everything together until well combined.
- Temper the Egg Mixture:
- Take a ladle of the hot pasta water and slowly whisk it into the egg and cheese mixture. This helps to temper the eggs and prevent them from scrambling when added to the hot pasta.
- Add Egg Mixture:
- Pour the tempered egg and cheese mixture over the pasta and toss quickly to combine. The heat from the pasta will cook the eggs, creating a creamy sauce.
- Season:
- Season the broccoli carbonara with salt and black pepper to taste. Adjust the consistency of the sauce with additional pasta water if needed.
- Garnish and Serve:
- Garnish with fresh parsley if desired. Serve the broccoli carbonara immediately while it’s hot.
This broccoli carbonara is a delicious and comforting pasta dish that adds a touch of green with the broccoli. It’s a flavorful and satisfying meal that comes together relatively quickly. Enjoy!
