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Broccoli carbonara

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 large head broccoli, cut into florets
  • 1 small garlic clove, chopped
  • 70g (1 cup) pecorino, finely grated
  • 2 tablespoons extra virgin olive oil
  • 125ml (1/2 cup) light thickened cream
  • 2 eggs
  • 400g dried spaghettoni pasta
  • 250g short cut bacon, cut into batons
  • Broccoli florets, blanched, extra, to serve (optional)
  • Pecorino, grated, extra, to serve


  • food processor


  • 1
    Bring a saucepan of boiling salted water to the boil over high heat. Add broccoli. Simmer for 4 minutes or until tender crisp. Remove with a slotted spoon. Refresh under cold running water. Pat dry.
  • 2
    Process broccoli, garlic, half the cheese and 1 tbs oil in a food processor until smooth. Season. Whisk cream, eggs and remaining cheese in a bowl.
  • 3
    Cook pasta in a saucepan of boiling water following packet directions until tender. Drain, reserving 2 tbs liquid. Return pasta and reserved liquid to pan.
  • 4
    Meanwhile, heat remaining oil in a frying pan over medium heat. Cook bacon, stirring, for 6 minutes or until golden. Drain on paper towel.
  • 5
    Stir broccoli mixture and extra broccoli florets, if using, into pasta. Add cream mixture. Toss until well combined. Divide among bowls. Sprinkle with bacon and extra cheese. Season with pepper.

Source: taste.com.au


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