Broccoli carbonara - Penguin Books New Zealand
A variation on a classic from Stephanie Alexander’s Kitchen Garden Companion: Cooking.
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Ingredients
- Salt
- 250 g penne or pasta of choice
- 350 g broccoli, cut into small florets, stems peeled and cut into thin rounds
- 3 free-range egg yolks
- 2 tablespoons pouring cream
- 2 tablespoons grated parmesan
- 2 tablespoons extra-virgin olive oil
- 75 g streaky bacon, cut into thin strips
- sea salt
- freshly ground pepper
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