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12 August 2020

Broccoli & Cauliflower & Carbonara

Broccoli & Cauliflower & Carbonara

  • 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)
  1. Bring a large pot of water to a boil and generously season with salt.
  2. 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.
  3. 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.
  4. 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.
  5. Add additional pasta water to make a creamy sauce.
  6. Garnish with parsley and pepper. Serve immediately.
Entree, Main Dish
Italian, Modern Australian

About Us

Located in Leongatha, Michael’s SUPA IGA is proudly independently owned and operated by the Michaels IGA Group.

Our mission is to deliver the best shopping experience for our customers through great service, the best fresh foods, the largest range and super competitive prices.