Crispy Prosciutto Carbonara: Flavor Bomb!
Broccoli Carbonara: Savor this rich and creamy pasta dish with roasted broccoli and crispy prosciutto. Master the classic carbonara technique for a perfect weeknight meal.
Ingredients
- 2-3 cups broccoli florets, roughly chopped
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced or grated
- Kosher salt
- Black pepper
- Red pepper flakes
- 3 ounces prosciutto, torn
- Zest of 1 lemon
- 3 large eggs, at room temperature and beaten
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, finely chopped
Instructions
- Preheat oven to 425°F. Toss broccoli, olive oil, garlic, red pepper flakes, salt, and pepper on a baking sheet. Bake 10 minutes. Add prosciutto and bake 8-10 more minutes until crispy. Toss hot broccoli with lemon zest.
- Whisk eggs and Parmesan together in a bowl.
- Boil pasta until al dente. Reserve 1 cup pasta water, then drain pasta and return to pot. Immediately add egg/cheese mixture, tossing quickly to create a sauce. Add basil and butter, tossing to combine. Thin sauce with reserved pasta water to desired consistency.
- Spread ricotta in serving bowls. Spoon pasta over ricotta, then top with roasted broccoli and crispy prosciutto. Enjoy!
Notes
- For a truly silky sauce, ensure your pasta is piping hot when you add the egg and cheese mixture, and toss continuously off the heat. If the pan is too hot, the eggs can scramble. The first time I made carbonara, I rushed this step and ended up with scrambled eggs – taking the pan off the heat entirely made all the difference.
- Don't skip the pasta water! It's crucial for achieving the perfect sauce consistency and helps emulsify the sauce. I usually reserve a full cup, even if I don't use it all.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, as it will thicken significantly when cold. Avoid high heat to prevent the sauce from breaking. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the pasta water! It's crucial for achieving the perfect sauce consistency and helps emulsify the sauce. I usually reserve a full cup, even if I don't use it all.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, as it will thicken significantly when cold. Avoid high heat to prevent the sauce from breaking. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.