Fustini's Oils and Vinegars
Broccoli and Cauliflower Carbonara

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Broccoli and Cauliflower Carbonara


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Broccoli and Cauliflower Carbonara

Prep Time10 min Cook Time10 min Total Time20 min Servings4


  • 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


An easy recipe that comes together quickly. Use it as a great side dish with grilled chicken, or toss in some cooked bacon to make it a little more substantial. The heat of the pasta and vegetable is what cooks the eggs in the sauce. Photo Credit Nanci J. adapted from delish.com


Step 1. 

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.

Step 2. 

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.

Step 3. 

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.

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