Spaghetti carbonara has to be one of the best store cupboard pasta dishes that one can whip up in the time it takes for the spaghetti to boil. We’ve only just discovered that the addition of something green is absolutely brilliant as it helps cut the richness a little and you certainly feel better about getting your greens in even with such a quick meal.

While I’ve seen recipes for courgette carbonara, we like the addition of broccoli. Broccoli keeps for ages in our fridge and well, I just feel courgette can be a bit boring at times. Adding the broccoli doesn’t add any time to the preparation of the pasta dish as it’s cooked with the pasta. And, of course, as my Italian colleagues are likely to shout at you – no cream! The egg and cheese and pasta water will make it all creamy by itself.

Farfalle and Broccoli Carbonara

Broccoli and Bacon Carbonara
serves 2.

250g dried spaghetti or other pasta shape you need to use up (farfalle in our case)
olive oil
5 slices smoked streaky bacon or pancetta
about 1/2 a small head of broccoli
3 medium-large eggs
about 30-50g grated pecorino romano
salt and lots of freshly ground black pepper

Set a large pot of salted water to boil and get your pasta cooking.

Crack all your eggs into a bowl and beat them well. Add the grated pecorino romano and season with salt and lots of black pepper and beat well again.

Heat a large saute pan and add a little olive oil. Chop the bacon/pancetta and fry off the pieces slowly. Keep on a low heat when ready.

Chop all the broccoli (the stem too) into small pieces and toss them into the pasta water when the pasta is almost done. When the pasta is ready, the broccoli will be too – drain them both and add to the warm pan with the bacon. Stir and while stirring, pour over the egg mixture, and keep mixing all together. The egg and cheese should coat the pasta without scrambling. If it’s looking a bit too dry, add some of the pasta cooking water. Serve immediately.