Tays Spaghetti Carbonara with Broccoli

Tays Spaghetti Carbonara with Broccoli Recipe

This recipe is a staple in our home! I love making this when we have friends over because its quick and simple to throw together and looks impressive when served family style. Enjoy! - Ranch Gal Tay

Ingredients

  • 2 large eggs and 2 large yolks, room temp
  • 2/3 packed cup grated Vella Cheese Co Mezzo Secco (or other hard aged cheese), plus more for serving
  • Salt & Coarsely ground black pepper
  • 1 Tbsp olive oil, plus more for serving
  • 4 ounces Rusty Hinges Ranch bacon strips
  • 1 bunch Baby broccoli
  • 16 oz Pasta Shop Fresh Spaghetti
  • Red chili flakes (optional, for serving)

NOTE: For best results read the recipe through before cooking. It goes really fast, so it's best to have a clear idea of the steps before you start!

Vegetarian Option: This recipe can 100% be made without bacon and it's fun to add other veggies like asparagus, mushrooms, the more traditional green peas or whatever your heart desires!

Instructions

  1. Place a large pot of lightly salted water (no more than 1 Tbsp salt - you'll get adequate saltiness from the bacon) over high heat and bring to a boil.
  2. Meanwhile, roughly chop bacon and baby broccoli - stems and all!
  3. In a mixing bowl, whisk together the eggs, separated yolks then the grated Mezzo Secco. Season with a pinch of salt and generous black pepper. Set aside.
  4. Set a large skillet over medium-high heat and cook bacon, stirring often, until browned and crispy - about 5 minutes. Adjust heat as needed to prevent burning.
  5. Use a slotted spoon to transfer cooked bacon to a plate lined with clean paper towels.
  6. Add chopped baby broccoli to the skillet and sauté in the bacon fat until crisp tender, scraping the bottom to release any browned bits, 3 to 4 minutes.
  7. Turn off heat and let rest while your pasta cooks.
  8. Add pasta to the water and boil to until al dente - 4-5min for fresh pasta.
  9. Just before pasta is ready, reheat bacon and Brussels in skillet, if needed.
  10. Reserve 2 cups of pasta water (this is best done in a liquid measuring cup).
  11. Drain pasta and add to the skillet with bacon and broccoli over low heat.
  12. Stir with tongs for a minute or so to combine. Remove from heat.
  13. To the same skillet, stir in cheese & egg mixture, adding some reserved pasta water a few Tbsp at a time as needed for creaminess.
  14. Serve immediately, dressing it with a bit of additional grated cheese, pepper, a drizzle of olive oil and red chili flakes (if using).

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