Butter olive oil · Potatoes Pastas and Grains ·Mar 26, 2024

Broccoli and Cauliflower Carbonara

Name: Broccoli and Cauliflower Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Kosher salt; 1 lb cavatappi pasta; 2 cups broccoli florets, cut small; 2 cups cauliflower florets, cut small; 2 eggs, at room temperature; 2 egg yolks at room temperature; 1/4 cup heavy cream, at room temperature; 2 tablespoons Fustini's Butter olive oil; 1 1/2 cups freshly grated Parmesan, plus more for garnish; fresh ground black pepper; 1/4 cup fresh parsley, plus more for garnish

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

Kosher salt
1 lb cavatappi pasta
2 cups broccoli florets, cut small
2 cups cauliflower florets, cut small
2 eggs, at room temperature
2 egg yolks at room temperature
1/4 cup heavy cream, at room temperature
2 tablespoons Fustini's Butter olive oil
1 1/2 cups freshly grated Parmesan, plus more for garnish
fresh ground black pepper
1/4 cup fresh parsley, plus more for garnish

Directions

Bring an 8-quart stockpot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup of the pasta water when draining.
Meanwhile, in a separate bowl combine eggs and yolks, heavy cream, olive oil, and Parmesan. Mix well with a fork and season with salt and pepper.
Add drained pasta and vegetables back to the pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling. Add additional pasta water to make a creamy sauce. Garnish with parsley and pepper. Serve immediately.

Broccoli and Cauliflower Carbonara