"light" Broccoli Carbonara

Name: "light" Broccoli Carbonara
Ingredients: 12 ounces rotini pasta or 12 ounces other pastas; 1 onion, diced fine; 4 garlic cloves, minced; 2 bunches Broccolini or 2 heads broccoli, chopped into 1/2 inch pieces; 12 lb lean bacon or 12 lb turkey bacon; 1 12 cups shredded parmesan cheese; 1 tomatoes, chopped small; 1 egg; 1 teaspoon salt; 12 teaspoon nutmeg; 1 teaspoon chili flakes; 2 tablespoons olive oil; 1 tablespoon butter

13 ingredients

9 steps

Ingredients

12 ounces rotini pasta or 12 ounces other pastas
1 onion, diced fine
4 garlic cloves, minced
2 bunches Broccolini or 2 heads broccoli, chopped into 1/2 inch pieces
12 lb lean bacon or 12 lb turkey bacon
1 12 cups shredded parmesan cheese
1 tomatoes, chopped small
1 egg
1 teaspoon salt
12 teaspoon nutmeg
1 teaspoon chili flakes
2 tablespoons olive oil
1 tablespoon butter

Directions

1

Turn on water to boil pasta.
2

Shred parmesan using microplane.
3

Fry bacon, drain and chop into small pieces.
4

Pour off bacon drippings, and add butter, olive oil, salt, nutmeg and chili flakes and cook onions and garlic for about 5 minutes.
5

Drop pasta in salted boiling water and cook for about 10 minutes
6

Add broccolini or broccoli to onions and garlic and cook until pasta is done.
7

Drain pasta and add to sauce along with whisked egg and a little pasta water to thin sauce if desired.
8

Taste to check salt, but can always add extra parmesan to servings
9

Serve with a bit of grated parmesan, drizzle of olive oil and some chopped tomato.