Worldly Wednesday – Broccolini Carbonara with Egg Tagliatelle

I do love a quick pasta dinner!  Carbonara is a top favourite and I jazz it up a bit with the addition of some fresh spring vegies.  The Broccolini really works in this recipe and I promise you, its well worth it!  If you can only find regular Broccoli, that works great too.  Move over Jamie and your 15 Minute Meals, this is a 10 Minute Pasta!!

Broccolini Carbonara with Egg Tagliatelle

YOU WILL NEED

1 nest of egg Tagliatelle per person

1 x small bunch fresh Broccolini.  Slice off the “trees” from the top and then thinly slice the stalks at an angle.

1 whole egg and 2 egg yolks – beaten together

25g butter

100g Pancetta, diced

1 large garlic clove, crushed

40g Parmesan cheese grated

A dash of single cream (approx 3 tablespoons worth)

Salt & Cracked Black Pepper

THE HOW TO

Cook your pasta in a large pot of salted, boiling water.  When there is about 30 seconds to go, chuck in your broccolini.  THEY DO NOT TAKE LONG!;

Melt the butter in a pan on a high heat and add garlic and pancetta.  Cook for a few minutes until the pancetta crisps slightly;

Add your cooked, drained pasta & Broccolini to the pan, take the pan off the heat.

Add your beaten eggs, cream and cheese to the pan and mix gently so the egg mixture coats the pasta.  (I tend to pick the pan up and “flip”.  It just seems to give a nice even coating to the pasta).

Season to taste and serve!

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Comments

  1. Yum! I love Carbonara but the addition of broccoli is a new idea for me. I will give it a go as that dish need some vegetables in it. The colour makes it look nice too.

  2. Yummo! Made this for dinner tonight, was a hit with Husband and Missy Moo! I substituted the cream for Philly Light Cream for cooking. Will definitely be a regular in our house now! xx

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