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Broccoli Lemon Carbonara

Broccoli lemon carbonara pasta is the freshest take on carbonara! Roasted broccoli, garlic and parmesan lemon sauce. It's ridiculously good!
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  • 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


  • 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!

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