Broccoli Lemon Carbonara.
It’s time to wrap yourself up in a hug of broccoli lemon carbonara!
This is like a grown up version of mac and cheese with some broccoli… and the lightest, silkiest sauce that you can imagine.
And I’m cheating a bit in calling this carbonara but it doesn’t have bacon or pancetta or any kind of pork. Instead, I sauté the garlic in a bit of butter so there is still a skillet full of fat to toss the noodles in!
Spaghetti carbonara is a major comfort food for us. It’s something I make when I have no idea what to make. And it’s one meal that Eddie loves that doesn’t include chicken or steak (okay yes there is bacon but still) and I always think of it on a Friday or Saturday night when it’s cold and snowy, we have no plans and we’re starving.
It’s the best treat!
I’ve also made mannnny different versions of this over the years. Majorly trashing up that carbonara name. Because why not!
I’ve made bacon brussels carbonara, portobello leek carbonara, crispy cauliflower carbonara, shrimp and corn carbonara and my personal favorite… butternut squash carbonara (omg).
First thing to know:
You should like lemon in savory dishes to make this recipe. However, it’s not overly lemony. The lemon zest gets whisked in with the eggs and parmesan and then a little extra is sprinkled on top for garnish. It’s bright and refreshing for such a comforting dish. At the same time, the sauce that the parmesan and eggs create takes away some of the tartness from the lemon.
Next thing:
I roast the broccoli first! You don’t HAVE to roast it. You can even toss it in the skillet with the garlic if you wish. I just love roasted broccoli OH SO MUCH. So I figure while the water is coming to a boil for the pasta and then, boiling, I will take 15 minutes to roast the broccoli and give it a bit of charred flavor. YUM.
After the roasting of the veg and boiling of the pasta, everything comes together in one skillet! Toss the noodles in the garlicky butter. Whisk together the eggs, parm and lemon zest, then quickly stir it into the hot noodles to create a sauce. Add some reserved water from boiling the pasta to thicken it up and make it silkier. Fold the roasted broccoli in.
Add more cheese. (of course)
Add more lemon (why not)
Eat and be the happiest person alive!
Broccoli Lemon Carbonara
Broccoli Lemon Carbonara
Ingredients
- 3 cups fresh broccoli florets
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 pound pasta, cooked
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 3 large eggs
- 1 1/2 cups freshly grated parmesan cheese, plus more for sprinkling
- 2 tablespoon freshly grated lemon zest
Instructions
- Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper. Roast the broccoli for 15 to 20 minutes, until it just starts to char.
- Bring a pot of salted water to a boil. Once boiling, cook the pasta according to the directions on the package. Remember! You want to reserve at least 1 cup of the pasta water once it has finished cooking.
- Heat a large skillet over low heat. Add the butter and the garlic. Cook, stirring often, for 5 to 6 minutes until the garlic slowly begins to brown.
- In a bowl, whisk together the eggs, parmesan cheese and almost all of the lemon zest (I reserve a bit for sprinkling). Add a few cracks of black pepper.
- Once the pasta is cooked, drain it well. Toss it in the garlic and butter. Turn the heat off under the skillet. Add the parmesan/egg mixture and immediately begin stirring with a spatula to create a creamy sauce. Stir for at least 2 minutes, so the eggs don’t scramble and a sauce coats the noodles. Whisk in ½ cup of the pasta water and stir until the sauce comes together. If you want the sauce even more liquidy, you can add the remaining pasta water!
- Fold the roasted broccoli into the pasta in the skillet. Sprinkle with more parmesan and black pepper. Serve immediately!
Did you make this recipe?
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I appreciate you so much!
The bacon isn’t even missed I promise.
44 Comments on “Broccoli Lemon Carbonara.”
Clearly our heads are in the same place this morning, because tonight for dinner I was planning to make your coziest lemon pasta with charred broccoli. I’m still going to, since I have heavy cream to use up, but I’ll have to try this version also!
i love that!!! xo
I can’t wait to try this! Right now our two older girls (ages 4 and 2) are loving meals with lemon in them and a goal for this year is to try more meatless meals. This looks so perfect
i hope they love it :)
Just made this, and as a personal preference added a squeeze of lemon at the end for a slightly more tart flavor (the original recipe has it pretty mild but beautiful). I also added chicken breast at the end too with broccoli. Lovely, light and refreshing. Thank you!
100% making this over the weekend. It looks SO good!
thanks kelly!
What kind of pasta do you recommend? Is this rotini? Looks amazing!
what shape is the pasta you used? they are so cute!
called trotole! this is the target archer farms brand
Just Curious: What kind of pasta did you use in these pictures?
it’s called trotolle – this is the target brand!
Yum! I’m dairy free at the moment, for my breastfed daughter, and this seems easily adaptable. I’m excited to give it a try.
so glad!! xo
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You say to serve immediately, do you think this (mainly the egg sauce) would reheat ok for lunch the next day?
Thank you!!!
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Couldn’t find that pasta at my Target,used cavatappi instead, delicious!
I would like to try this recipe, but my son will not eat any cheese. Is there another ingredient that you recommend as a replacement, ie half and half cream? If so, how much of it?
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This looks so delicious! Could you add some of the warm pasta water to the egg mixture to temper it? Would that be helpful to keep them from scrambling when added to the pasta?
This was super tasty. I scaled it down for one, which was easy to do. And I added a pinch of red pepper flakes to the melted butter and garlic because I like some heat (and always add a pinch to my steamed/roasted broccoli). And I used campanelle pasta since it’s what I had on hand and it worked very well. Will definitely make again.
MMmmm. Made it last night and my husband and I LOVED IT! He said it was like Italian
Mac & Cheese.
I am largely vegan but I’ll do vegetarian when I find a good recipe. So glad I tried this—fantastic! I used pecorino Romano rather than Parmesan & it came out great. And I happened to be at Target a few weeks ago & had picked up a bag of that pasta (such a fun shape!) so I was excited to find a recipe where it worked well!
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Is this good as leftovers?
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LOVE LOVE LOVE! I ended up making this on a day my boyfriend was coming over so I added some bacon because I happen to have some high quality bacon on hand. He loved it. I went to visit him a few days later and he said he kept thinking about the “lemon pasta thing” So I’m going to make it for him tomorrow on valentines day. I did accidently deviate from the recipe. I did not add extra pasta water because I dumped it all out. whoops and I used way way more lemon zest. I zested two small lemons because I didn’t read the recipe close enough. Pasta is bland and can take it. turned out great! looking forward to making it again and again.
Looks delicious. What’s the calories per serve?
I really want to make this! Is it okay if you’re pregnant? The eggs are cooked enough, right?
Made this last night and my whole family LOVED it!
Can you advise how to make with chicken?? I’m super a super beginner cook, so I always question when I should cook or add in the chicken with a pasta dish 😣
i would just use a rotisserie chicken – cube or shred it, then toss it in at the end! stir and heat over low until its warm!
Is there any way to make it without the eggs??
I made this last night and it was FANTASTIC! thanks so much, I might double the broccoli next time.
Made tonight. Delish! Anyone make it? How are leftovers?
Sounds delicious & incredibly easy. I have everything on hand, so will plan to make this tomorrow. Thank you. 🍽
Can you freeze this?
no, i would not suggest freezing any carbonara dish. i just don’t think it will reheat will with the sauce being mostly egg!
This recipe was simple to follow and delicious. I may have added more cheese than it called for, but for me, the more cheese the better!
Perfect, perfect, perfect. I used Romanesco broccoli and Pecorino Romano cheese. Everything else was exactly as you instructed and it came out just perfectly. Thank you for this wonderful recipe!
This was SO good and easy. Easy to modify for one or two. I added crushed pepper with the garlic.