Broccoli Carbonara is a fun spin on the Italian classic. The easy carbonara sauce is upgraded with lots of lemon zest and all tossed together with roasted broccoli. Perfect for Meatless Monday or served alongside a protein of your choice.
What You’ll Need for this Recipe:
Olive Oil, Salt, and Pepper
Broccoli Florets
Pasta – with reserved pasta water
Grated Parmesan
Eggs
Garlic
LemonZest
How to Make the Broccoli Carbonara:
Roast the Broccoli. Preheat the oven to 425 degrees F. Spread the broccoli florets our on a baking sheets and toss with the olive oil, salt, and pepper. Toss to combine. Roast in preheated oven for 15-20 minutes until tender and starting to char slightly.
Cook Pasta. Bring a large pot of salted water to a boil. Once boiling, cook the pasta according to package directions. Once the pasta is cooked, reserve 1 cup of the pasta water – this is important for the sauce. Drain pasta well.
Mix the Carbonara ‘sauce’. In a medium bowl, whisk together the eggs, parmesan cheese, lemon zest, and pepper.
Make the Carbonara. Heat a large skillet over low-medium heat with the butter. Once melted, add the garlic and sauté for 1-2 minutes until soft and fragrant. Remove from heat and toss in the hot pasta. Add the egg mixture and immediately begin stirring to combine. Stir for 2-3 minutes and a sauce will form. The residual heat from the pasta will create a sauce that coats the noodles. By not having the heat on, and by stirring constantly, it prevents the eggs from scrambling. Mix in some of the pasta water until the sauce comes together. I usually use about 1/2 cup.
Add the Broccoli. Fold in the roasted broccoli. I like to sprinkle extra parmesan, lemon zest, and ground black pepper on top.
Serve and enjoy!
What pasta should I use?
I like to use a short pasta like ziti, penne, or farfalle. But you can use any pasta you’d like!
How Do I Store Leftovers?
Although the pasta is best eaten immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days. Know that the broccoli will lose some of its roasted crispness and the sauce may not be as smooth when you reheat.
Broccoli Carbonara is a fun spin on the Italian classic. The easy carbonara sauce is upgraded with lots of lemon zest and all tossed together with roasted broccoli. Perfect for Meatless Monday or served alongside a protein of your choice.
Scale
Ingredients
Roasted Broccoli
12–16oz fresh broccoli florets. About 4 cups
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
Carbonara Pasta
1 pound pasta
3 tablespoons unsalted butter
2 teaspoons minced garlic
3 large eggs
1 heaping cup freshly grated parmesan cheese, plus more for sprinkling.
2–3 tablespoons lemon zest. From 2 lemons
Instructions
Roast the Broccoli. Preheat the oven to 425 degrees F. Spread the broccoli florets our on a baking sheets and toss with the olive oil, salt, and pepper. Toss to combine. Roast in preheated oven for 15-20 minutes until tender and starting to char slightly.
Cook Pasta. Bring a large pot of salted water to a boil. Once boiling, cook the pasta according to package directions. Once the pasta is cooked, reserve 1 cup of the pasta water – this is important for the sauce. Drain pasta well.
Mix the Carbonara ‘sauce’. In a medium bowl, whisk together the eggs, parmesan cheese, lemon zest, and pepper.
Make the Carbonara. Heat a large skillet over low-medium heat with the butter. Once melted, add the garlic and sauté for 1-2 minutes until soft and fragrant. Remove from heat and toss in the hot pasta. Add the egg mixture and immediately begin stirring to combine. Stir for 2-3 minutes and a sauce will form. The residual heat from the pasta will create a sauce that coats the noodles. By not having the heat on, and by stirring constantly, it prevents the eggs from scrambling. Mix in some of the pasta water until the sauce comes together. I usually use about 1/2 cup.
Add the Broccoli. Fold in the roasted broccoli. I like to sprinkle extra parmesan, lemon zest, and ground black pepper on top.
Serve and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Know that the broccoli will lose some of its roasted crispiness and the sauce may not be as smooth when you reheat.
