Today is the last day of October and that means two things: 1) National Pasta Month is coming to an end and 2) We start the 24-hour countdown before I’m allowed to say the words “Thanksgiving” and “menu” out loud.
So let’s talk about the former. That dish up there, that is Roasted Broccoli Carbonara. It’s our favorite carbonara pasta recipe made over to be a little more nutritious of a one-bowl dinner. Because let’s be real, most of us could probably use a little green stuff to help offset tonight’s candy binge.
Peanut Butter Kisses for the win! Am I right?!
That candy has never gotten the respect it deserves. But back to the carbonara.
The sauce is a more traditional eggs, parmesan, and bacon mixture with a generous dose of black pepper (and the pepper is simmered so it infuses the oil that much more). A few splashes of pasta water, some penne, and a pan of roasted broccoli later, you’ve got dinner on the table in about 30 minutes.
And with plenty of room left for that late-night, quality assurance inspection of your kids’ candy haul.
Roasted Broccoli Carbonara
Roasted broccoli replaces half of the penne to lighten up this traditional pasta carbonara a bit.
- 2 crowns broccoli
- 8 oz penne pasta
- 3 Tbsp + 1 tsp olive oil
- 4 slices thick-cut bacon, diced
- 1 1/2 tsp freshly cracked black pepper
- 1 3/4 cups shredded Parmesan, divided
- 1 egg
- 3 egg yolks
- Preheat oven to 400.
- Bring a pot of salted water to boil and line a baking sheet with foil.
- Cut the broccoli into medium florets and place on the baking sheet.
- Drizzle with 3 Tbsp olive oil, toss the broccoli to coat (hands-on works great, gets everything evenly coated), and sprinkle with a generous pinch of salt.
- Roast for 12-15 minutes, until nicely browned. While the broccoli is roasting, cook the pasta and the bacon - everything will be done at about the same time, important because the pasta and water need to be hot.
- Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
- Add the black pepper and when bacon has completely browned, remove from heat and transfer to a large bowl (big enough for mixing the entire recipe).
- Mix the eggs and 1 1/2 cups cheese together in a smaller bowl, then add to the bacon mixture, stirring to mix well.
- Add pasta to boiling water and cook per package directions. Set aside 1 cup of pasta water and then drain the pasta.
- Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl, while stirring vigorously to create a creamy sauce.
- Add the broccoli, toss to coat (adding additional water if necessary).
- Serve sprinkled with remaining cheese.
Yields: 4 generous servings
Estimated time: 30 minutes