Mushroom & Broccoli Carbonara — Annabel Langbein — Recipe

Ingredients

• 1 large head broccoli peeled and cut into small pieces (stalk included)
• 2 tbsp extra-virgin olive oil
• 2 fat cloves garlic smashed with the back of a knife and coarsely chopped
• 350g/12oz mushrooms sliced
• 1/4 cup water
• flaky sea salt to taste
• freshly ground black pepper to taste
• 4 eggs
• 1/2 packed up finely grated parmesan plus extra to serve
• 1/4 cup finely chopped parsley
• 1/4 tsp salt
• 250g/8oz dried pasta such as pappardelle, linguine, or gluten-free equivalent
• finely grated zest of 1/2 a lemon
• 2 tbsp lemon juice