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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
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.
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