> Skip to content

Recipe  •  29 March 2017

 

Broccoli carbonara

A variation on a classic from Stephanie Alexander’s Kitchen Garden Companion: Cooking.

The inclusion of broccoli is a ‘ring-in’ addition to a classic way with spaghetti. I prefer to use penne for this variation as it seems to complement the weight of the broccoli pieces.

 

BROCCOLI CARBONARA

Serves 2

Ingredients

  • Salt
  • 250 g penne or pasta of choice
  • 350 g broccoli, cut into small florets, stems peeled and cut into thin rounds
  • 3 free-range egg yolks
  • 2 tablespoons pouring cream
  • 2 tablespoons grated parmesan
  • 2 tablespoons extra-virgin olive oil
  • 75 g streaky bacon, cut into thin strips
  • sea salt and freshly ground pepper

Method

Preheat oven to 100°C and put an ovenproof serving bowl inside to warm.

Fill 2 large heavy-based saucepans with lightly salted water and bring to the boil over high heat. Drop penne into one and boil for about 12 minutes or until al dente. Drop the broccoli into second pan. When water returns to the boil, cook for 2 minutes exactly, then scoop broccoli with a slotted spoon into a colander resting over a large mixing bowl.

Put egg yolks, cream and parmesan in a bowl. Lightly whisk and set aside. When pasta has 3–4 minutes cooking time left, heat olive oil in a large heavy-based non-stick frying pan over medium heat and sauté bacon until it starts to crisp. Tip in broccoli and toss.

Drain pasta in a colander, reserving a spoonful of cooking water. Immediately add pasta to broccoli and bacon mixture. Toss to mix. Add reserved pasta water to egg mixture. Remove frying pan from the heat, then tip in egg, cream and cheese mixture and shake to thicken. Transfer to the heated serving dish and season to taste. Serve at once.


Kitchen Garden Companion - Cooking Stephanie Alexander

In this new paperback edition, Stephanie Alexander's Kitchen Garden Companion Cooking, Stephanie has added more than 20 new delicious and reliable recipes in addition to the 250 recipes first published in her landmark book Stephanie Alexander's Kitchen Garden Companion, first published in 2009. As the second volume companion to Kitchen Garden Companion Growing, this cookbook is a comprehensive guide for making the most of the produce you've grown yourself to create delicious meals for family and friends.

Buy now
Buy now

More features

See all recipes
Recipe
Strawberry old Cuban

A modern twist on an old classic.

Recipe
Spicy black beans with crispy sweet potatoes

An easy meal to whip up from mostly store-cupboard ingredients.

Recipe
Three veg curry with pea mash

A simple and tasty meal absolutely packed with veg that can be whipped up in no time.

Recipe
Beetroot, lentil and goat’s cheese salad

Enjoy this winning combination from Eat More, Live Well.

Recipe
Frankie and Olive’s roast chicken

An extra tasty roast that the whole family will love.

Recipe
Classic roast chicken

Try your hand at this classic Christmas recipe from Rebecca Wilson.

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Recipe
Spaghetti with anchovies and olives

A simple pasta dish that you can whip up in minutes from Claudia Roden's Med.

Recipe
Spiced saffron rice

Enjoy this aromatic Arabian rice as a side dish for a delicious dinner.

Recipe
Prawn wontons with spring onion, ginger and vinegar dressing

A delicious wonton recipe from Kylie Kwong to try at home.

Recipe
Doughnut bites

Quick to make and even quicker to eat!

Looking for more recipes?

See all recipes