Spaghetti Carbonara With Broccoli and Corn
Broccoli and corn gives this recipe quite the fibre punch. The black pepper, parsley and bacon add just enough kick to keep your tastebuds wanting more.
Number of servings : 6 to 8
Type of meal : | Main Courses | Main Courses
Special diet :
1 lb (500 g) spaghetti
1 bunch broccoli, trimmed and cut into ½-in (1-cm) pieces
1 cup (250 mL) raw corn, cut from the cob
1 tbsp (15 mL) olive oil
4 oz (125 g) bacon, diced
1 tsp (5 mL) salt, or to taste
½ tsp (2 mL) freshly ground black pepper, or to taste
¾ cup (175 mL) grated Parmesan (preferably parmigiano reggiano)
1 tbsp (15 mL) chopped fresh parsley
- Cook spaghetti in a large pot of boiling salted water for 6 minutes. Add broccoli to the pot and continue to cook for 5 to 7 minutes, until the spaghetti and broccoli are tender. Add corn (to heat it), then drain.
- Meanwhile (as the spaghetti is cooking), heat olive oil in a large skillet and add bacon. Cook until bacon renders most of its fat and starts to brown.
- In a large shallow serving bowl, beat eggs together with salt, pepper and half of the cheese.
- Once pasta is drained, immediately add it (along with broccoli and corn) to eggs. Toss well. Then toss in bacon and some of the drippings. Add salt, pepper and remaining cheese; toss well, again. Adjust seasoning if needed. Serve promptly.