Broccoli Carbonara | RICARDO

Ingredients

• 1/2 lb (225 g) diced pancetta
• 2 cups (190 g) chopped leek (about 1 small leek)
• 1 clove garlic, chopped
• 1 tbsp (15 ml) olive oil
• 4 1/2 cups (340 g) rigatoni
• 4 cups (280 g) small broccoli florets
• 4 eggs
• 1 1/2 cups (105 g) finely grated Parmigiano-Reggiano cheese
• 1/2 cup (20 g) chopped fresh parsley