Broccoli and Leek Carbonara

1/2 cup minced deli ham
1 1/2 cups chopped leeks, white and light green parts only
Two cloves garlic, finely minced
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups medium penne pasta
1 1/2 cups small broccoli florets
Two 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, leek, 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 points, 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 pancetta/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.

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