Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Episode:
Home Sweet Home: A Little Healthier
Skinnyish Broccoli Carbonara
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 16 g
- Cholesterol
- 110 mg
- Sodium
- 312 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 16 g
- Cholesterol
- 110 mg
- Sodium
- 312 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last 2 minutes of cooking, add the broccoli.
- While the pasta cooks, add the pancetta to a large skillet over medium heat and cook until crispy, 5 to 6 minutes. Spoon off all but 1 tablespoon of the fat and discard. Add the garlic to the pan and sauté until it softens slightly, about 1 minute.
- In the meantime, whisk together the Parmesan, eggs and some salt and pepper in a bowl, then set aside.
- When the pasta and broccoli are cooked, reserve 1 cup pasta cooking water, then drain. Add the pasta and broccoli to the skillet along with 1/4 cup of the pasta water and toss.
- While whisking, whisk 1/4 cup of the pasta water into the egg mixture.
- Turn the heat off under the skillet and pour the egg mixture over the pasta, tossing quickly so the eggs don't scramble. Add a little more of the pasta water to thin out the sauce, if necessary. Serve immediately with lots of black pepper and a sprinkling of grated Parmesan.
