Tuesday, February 28, 2017

Broccoli and Leek Carbonara

This recipe was inspired by one I found in the Ricardo cooking magazine. Readers who are not from Canada, may be unfamiliar with the chef, food writer, and television host, named Ricardo Larrivée from Québec Canada. To me, Ricardo is the Canadian Martha Stewart, except he's male, and has a better magazine. I have long wanted to subscribe to the hard copy of his magazine, Ricardo Cuisine, but a foreign subscription is a bit too pricey for my wallet, so I was happy to be able to subscribe to the digital version, which is where I found the recipe for Broccoli Carbonara that inspired this one.

I tend to make pasta dishes once a week because I find that they are excellent ways in which to deliciously use up small portions of things left in the fridge. In this case, broccoli that remained after making the
Crockpot Beef and Broccoli dish was put to use, along with leeks leftover over from the Strata, as well as a tidbit of deli ham. This is a light, delicious dish that makes either two hearty main dish servings, or four side servings. Feel free to swap out or add in any vegetables that are to your liking. I'm going to try this again with leeks, mushrooms, and quartered roasted Brussels sprouts.
Broccoli and Leek Carbonara

1/2 cup minced deli ham
1 1/2 cups chopped leeks, white and light green parts only
2 cloves garlic, finely minced
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups medium penne pasta
1 1/2 cups small broccoli florets
2 large eggs
2/3 cups grated Parmesan cheese
2 tablespoons minced fresh parsley

In a large nonstick skillet over medium-high heat, place the deli ham, leeks, and the garlic, along with the oil and butter. Cook until all ingredients are lightly sautéed, or wilted.

In a large pot of boiling water to which you've added a teaspoon of salt and tablespoon of olive oil, place the penne, and cook at a full boil for nine minutes. At the nine minute point, dump in the broccoli, and cook for an additional 2 to 3 minutes until the pasta is al denté. At this point use a ladle and ladle out a cup of the pasta water, and then drain the pasta and broccoli.

In a large mixing bowl whisk the eggs until frothy, then whisk in the Parmesan cheese, and very slowly whisk in about 1/2 cup of the reserved cooking water. Add the pasta and broccoli to this mixture and stir to coat. Return this mixture to the large stockpot in which you boiled the pasta, and add the ham/leek/garlic mixture. Warm through over low heat stirring constantly until the egg mixture begins to thicken. If it gets too thick, little by little add in a bit more of the pasta water, stirring constantly. Once it reaches the desired thickness, stir in the parsley and serve.
This recipe is linked to:


Debbie - Mountain Mama said...

I love a good carbonara but with peas, I've never tried it with broccoli!

Linda said...

I've never tried carbonara because of the egg inclusion - I know, how silly! But yours looks delicious. Very smart to combine pasta with leftovers - takes it to a whole new level.

The Charm of Home said...

Pasta is always a good idea! Thanks for sharing at Home Sweet Home!

Miz Helen said...

Your recipe is featured on Full Plate Thursday this week and I have just pinned it to our features board. Enjoy your new Red Plate and have a wonderful day!
Miz Helen