Skinnyish Broccoli Carbonara
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 16
- Cholesterol
- 110
- Sodium
- 312
- Total: 30 min
- Active: 15 min
Ingredients
Kosher salt
10 ounces whole-wheat spaghetti
3 cups broccoli florets
4 ounces diced pancetta
2 cloves garlic, minced
1/4 cup grated Parmesan, plus more for serving
3 large eggs
Freshly ground black pepper
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.