Roasted Broccoli Carbonara
Roasted Broccoli Carbonara. Classic Sunday dinner but spice it up a little with roasted broccoli and use guanciale instead of bacon…it just makes everything better. A creamy sunday sauce that we all know and love to cure those terrible scaries !!
Sunday is definitely feeling scary today. We are coming off a super fun and super nice weekend at the beach. And now today is the cold, dreary Sunday let down. I don’t know what it is, but lately the weather on Sundays seems to extra dreary which makes everything extra scary.
But this is why we are having another classic Sunday sauce for dinner tonight. You all know by now…pasta is a must on Sundays. It’s that Italian classic Sunday dinner and it definitely helps make Sunday a little less depressing. And tonight we are having carbonara.
Nothing like a creamy carbonara. But what about making it even better? Tonight we are adding roasted broccoli for the a little colorful veggie touch. And instead of bacon, we’re frying up some guanciale. Honestly, it’s just so much better than bacon, so we highly suggest giving it a swap. Sprinkled with parmesan cheese and fresh cracked black pepper. And it’s the perfect way to change up the classic
AND LOOK AT THAT EGG YOLK. I don’t know what it is about egg yolks, but they’re always looking so satisfying. And of course they’re delicious and a key ingredient in this classic.
Hope you guys are indulging in decadent pastas tonight like we are…after all pasta and wine is the only cure to the scaries.
Ingredients
1 head broccoli; cut into florets
4 tablespoons olive oil; divided
salt and pepper
1/2 pound bacon or guanciale; chopped
4 eggs
2 egg yolks
3/4 cup pecorino romano
fresh ground black pepper
1 pound long-cut pasta
Directions
On a baking sheet lined with parchment paper, add the broccoli. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Transfer to a 400 degree oven and roast for about 20 - 25 minutes or until crispy.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the guanciale. Cook for about 5 - 7 minutes. Set aside and keep warm.
In a medium bowl, add the eggs, pecorino romano, and black pepper. Whisk until combined.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta and the broccoli to the skillet with the bacon. Toss until coated with oil. Remove from heat and add the egg mixture and pasta water. Toss to combine or until creamy. Serve topped with additional cheese and black pepper.
