The inclusion of broccoli is a ‘ring-in’ addition to a classic way with spaghetti. I prefer to use penne for this variation as it seems to complement the weight of the broccoli pieces.
250g penne or pasta of choice
350g broccoli, cut into small florets, stems peeled and cut into thin rounds
3 free-range egg yolks
2 tablespoons pouring cream
2 tablespoons grated parmesan
2 tablespoons extra-virgin olive oil
75g streaky bacon, cut into thin strips
Sea salt and freshly ground pepper
1. Preheat oven to 100°C and put an ovenproof serving bowl inside to warm.
2. Fill 2 large heavy-based saucepans with lightly salted water and bring to the boil over high heat. Drop penne into one and boil for about 12 minutes or until al dente. Drop the broccoli into second pan. When water returns to the boil, cook for 2 minutes exactly, then scoop broccoli with a slotted spoon into a colander resting over a large mixing bowl.
3. Put egg yolks, cream and parmesan in a bowl. Lightly whisk and set aside. When pasta has 3–4 minutes cooking time left, heat olive oil in a large heavy-based non-stick frying pan over medium heat and sauté bacon until it starts to crisp. Tip in broccoli and toss.
4. Drain pasta in a colander, reserving a spoonful of cooking water. Immediately add pasta to broccoli and bacon mixture. Toss to mix. Add reserved pasta water to egg mixture. Remove frying pan from the heat, then tip in egg, cream and cheese mixture and shake to thicken. Transfer to the heated serving dish and season to taste. Serve at once.
Photography: © Simon Griffiths, Mark Chew.
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Kitchen Garden Companion - Cooking: Gather, Chop, Cook, Plate, Eat
If you have ever dreamed of making delicious food from your very own garden, Stephanie Alexander's Kitchen Garden Companion is the book for you. Follow in the footsteps of one of Australia's best-loved cooks and food writers as she reveals the secrets of delicious dishes created from the produce you've gathered yourself. Try some of the 250 recipes that will transform your fresh produce into delicious meals. Use the vegetables, fruit and herbs you've grown in new and exciting ways with this inspiring and tasty selection of recipes. Get your copy here.