Roasted Broccoli Carbonara
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Works been getting busy again. I’ve been coming home most nights exhausted and don’t really want to cook. When I do want to cook I don’t want to stand in the kitchen for over an hour making a dinner that will be eaten in less then 15 minutes.
I will say we’ve been eating a lot of pasta lately. It’s my favorite thing to eat and it’s an easy weeknight meal. I’ve been searching for recipes that add vegetables to the pasta to make it a little bit healthier for us.
My most recent find is this Roasted broccoli Carbonara. It takes a traditional carbonara pasta and pairs it with crisp bacon, Parmesan cheese, and roasted broccoli. I’m a huge broccoli fan and my husband loves bacon so this was a great combination for us. Plus, roasting the broccoli adds a ton of flavor to this pasta.
The bacon adds a crispiness and some saltiness to the pasta dish. The egg yolks are basically the sauce and make the pasta rich and silky. This is definitely becoming a favorite pasta dish of mine and I’m sure it’ll be on the menu quite frequently during the rest of the school year.
Roasted Broccoli Carbonara
Ingredients
- 1 pound broccoli cut into florets
- 12 oz. penne pasta
- 1 T. olive oil
- 1 t. black pepper
- 1/2 t. salt
- 3 slices bacon diced
- 2 t. black pepper
- 1 c. Parmesan cheese divided
- 1 egg
- 2 egg yolks
- fresh parsley chopped
Instructions
- Preheat the oven to 400 degrees.
- Place the broccoli on a baking sheet and drizzle with the olive oil. Sprinkle with pepper and salt. Roast for 15-20 minutes or until nicely browned, turning the broccoli once during cooking.
- While the broccoli is cooking, add the bacon to a large saute pan and cook until browned. Remove the bacon from the pan and drain on a paper towel lined plate.
- Mix the black pepper, egg, egg yolks, and 3/4 cup Parmesan cheese together in a medium bowl. Add the bacon and set aside.
- Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- Place the drained pasta in the skillet that held the bacon. Add 1/4 c. pasta water and the egg mixture. Stir vigorously to prevent the eggs from solidifying.
- Continue to add pasta water a few tablespoons at a time until a creamy sauce forms.
- Add the broccoli to the pasta and toss to coat.
- Serve pasta with remaining Parmesan cheese.
Notes
