InDaily InDaily

Support independent Journalism Donate Subscribe
Support independent journalism

Eat | Drink | Explore

Stephanie Alexander’s Broccoli Carbonara

Eat | Drink | Explore

Kitchen Garden chef Stephanie Alexander says broccoli is “a ‘ring-in’ addition to a classic way with spaghetti” in this recipe from her latest cookbook.

Comments Print article

Stephanie Alexander’s Kitchen Garden Companion – Cooking, released this month, features 20 new recipes in addition to the 250 first published in her popular book Stephanie Alexander’s Kitchen Garden Companion.

“I prefer to use penne for this variation as it seems to complement the weight of the broccoli pieces,” she writes of the Broccoli Carbonara.

Broccoli Carbonara

Serves 2


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


Preheat oven to 100C and put an ovenproof serving bowl inside to warm.
 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.

Recipe and image from Stephanie Alexander’s Kitchen Garden Companion – Cooking, $49.99, published by Penguin Random House Australia.

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.
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.

Make a comment View comment guidelines

Local News Matters

Media diversity is under threat in Australia – nowhere more so than in South Australia. The state needs more than one voice to guide it forward and you can help with a donation of any size to InDaily. Your contribution goes directly to helping our journalists uncover the facts. Please click below to help InDaily continue to uncover the facts.

Donate today
Powered by PressPatron


Show comments Hide comments
Will my comment be published? Read the guidelines.

More Eat | Drink | Explore stories

Loading next article