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)
- 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.