Broccoli & Cauliflower & Carbonara

Broccoli & Cauliflower & Carbonara

Course Main Dish
Cuisine Italian, Modern Australian
Servings 4


  • sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 tbsp. extra-virgin olive oil
  • 1.5 cups freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish


  • Bring a large pot of water to a boil and generously season with salt.
  • Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup pasta water.
  • Meanwhile, in a separate bowl combine eggs and yolks, cream, olive oil, parmesan and garlic. Mix well with a fork and season with salt and pepper.
  • Drain pasta and vegetables; add back to pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling.
  • Add additional pasta water to make a creamy sauce.
  • Garnish with parsley and pepper. Serve immediately.
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