Broccolini Filled Carbonara
Ingredients
- 2 teaspoons of salt
- A handful of ice
- 1 tablespoon of crème fraiche
- 1 egg
- 2 egg yolks
- 60 g of parmesan cheese grated
- Black cracked pepper
- 350 g of broccolini (tough stalk ends trimmed off)
- 350 g of spaghetti
- 1 tablespoon of olive oil
- 3 cloves of garlic peeled and sliced
Instructions
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Put 5L of water and the 2 tsp of salt in a pot, then bring to a boil. Then get a large bowl of cold water and fill it with your ice.
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Whisk the crème Fraiche, egg, egg yolks, parmesan cheese and a generous pinch of black cracked pepper in a large bowl until well combined. Set aside.
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Put the broccolini in your salted boiling water, boil for 2 minutes, then use a pair of tongs to transfer it to the ice-cold water (do not discard the boiling water). After about 20-30 seconds, strain the broccolini and set aside.
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Add the pasta to the pot of water and boil for 8-9 minutes. Before you drain the pasta, get a large cup and scoop out some of the pasta water, you'll need that water later. Drain the pasta and set aside.
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Pre-heat a large pan over medium heat, add some olive oil and then add your garlic. Fry the garlic for about 30-40 seconds and then add your broccolini. Toss the broccolini and the garlic together, then add your pasta.
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If the pasta is sticking together, add a splash of the pasta water you scooped out earlier. Toss together for about a minute or 2 and then add the pasta and broccolini to the bowl with the sauce (the egg mixture).
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Toss the pasta and the broccolini through the sauce making sure everything is getting well coated. Add some more pasta water if you feel like the pasta needs to be loosened up a bit.
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As soon as everything is well combined, put the pasta on a platter and serve.
Recipe Video
Recipe Notes
- You shouldn't need to add salt to the sauce, the parmesan cheese should be enough to season the dish. If you think the dish needs more seasoning, add more parmesan.
- Don't add the sauce to the hot pan with the pasta in it, that can scramble the egg. Instead, transfer the pasta to the bowl with the sauce in it.
- If you want to add meat, use pancetta. Or if you want your carbonara to be as traditional as possible, get your hands on cured pork cheek.
- Don't discard all of your pasta water. Keep some because you can use it to stop your pasta from sticking together.
- I like to drain my pasta 1-2 minutes earlier then the packet instructions tell me to, that way you get a better al dente result.