Description
This Broccoli Lemon Carbonara is a delightful twist on the classic Italian pasta dish, combining roasted broccoli with a creamy lemon-infused parmesan and egg sauce. The roasted broccoli adds a smoky char flavor while the lemon zest brightens the rich, cheesy carbonara, making it a fresh and comforting meal perfect for a weeknight dinner.
Ingredients
Vegetables
- 3 cups fresh broccoli florets
Seasonings & Oils
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper, plus more for sprinkling
- 2 tablespoons freshly grated lemon zest (plus more for sprinkling)
Pasta & Dairy
- 1 pound pasta (cooked according to package directions)
- 3 tablespoons unsalted butter
- 3 large eggs
- 1 ½ cups freshly grated parmesan cheese (plus more for sprinkling)
Other
- 4 garlic cloves, minced
Instructions
- Roast the broccoli: Preheat your oven to 425 degrees Fahrenheit. Spread the broccoli florets out on a baking sheet. Drizzle with olive oil and sprinkle with salt and freshly cracked black pepper. Roast for 15 to 20 minutes until the broccoli starts to get a nice char but remains tender.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve at least 1 cup of the starchy pasta water before draining the pasta.
- Sauté garlic: Heat a large skillet over low heat. Add the unsalted butter and minced garlic. Cook while stirring frequently for 5 to 6 minutes until the garlic gently browns, infusing the butter with flavor.
- Prepare egg and cheese mixture: In a bowl, whisk together the eggs, freshly grated parmesan, and most of the lemon zest (save some to sprinkle on later). Add a few cracks of black pepper into the mixture.
- Create the carbonara sauce: After draining the pasta, transfer it immediately to the skillet with the garlic butter. Turn off the heat to avoid scrambling the eggs. Quickly pour in the egg and parmesan mixture and stir vigorously with a spatula for at least 2 minutes until the eggs form a creamy sauce that coats the noodles. Gradually whisk in ½ cup of reserved pasta water to loosen the sauce; add more if you prefer a thinner consistency.
- Combine and serve: Gently fold the roasted broccoli into the pasta skillet. Sprinkle additional parmesan cheese, lemon zest, and black pepper on top. Serve immediately while warm and creamy.
Notes
- Reserve pasta water as it is essential to creating a silky carbonara sauce without scrambling the eggs.
- Low heat during garlic cooking is key to prevent burning and bitterness.
- If the sauce looks too thick after adding pasta water, add a splash more to reach desired creaminess.
- Use freshly grated parmesan for the best flavor and texture.
- This recipe serves 4 but can be easily doubled for larger groups.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
