Broccoli Carbonara

Broccoli Carbonara

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4
Featured in RICARDO Magazine (WINTER 2017)
  • Egg-free
  • Nut-free

Categories

Ingredients

    • 1/2 lb (225 g) diced pancetta
    • 2 cups (190 g) chopped leek (about 1 small leek)
    • 1 clove garlic, chopped
    • 1 tbsp (15 ml) olive oil
    • 4 1/2 cups (340 g) rigatoni
    • 4 cups (280 g) small broccoli florets
    • 4 eggs
    • 1 1/2 cups (105 g) finely grated Parmigiano-Reggiano cheese
    • 1/2 cup (20 g) chopped fresh parsley

Preparation

Note from Ricardo

If the sauce curdles, add a bit of water and stir vigorously. The eggs will break down and bind the sauce.

Personal Note