Cheesy Bucatini with Broccoli
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Pesto and carbonara join forces in this creamy, one-pot pasta.
Ingredients
kosher salt
1 lb. bucatini
2 c. broccoli florets
1/4 c. pine nuts
2 garlic cloves, chopped
1/2 tsp. crushed red pepper flakes
2 c. egg yolks
1 1/2 c. grated pecorino romano cheese, plus more for garnish
2 tsp. extra-virgin olive oil
1/2 c. fresh parsley, roughly chopped
Freshly ground black pepper
Instructions
Bring a large pot of water to boil and generously season with salt. Cook bucatini according to al dente package instructions, adding broccoli 2 minutes before pasta cooking time is complete.
In the bowl of a food processor add pine nuts, garlic, red pepper flakes, egg yolks, cheese, olive oil, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse until well blended. Scrape sides of bowl with a rubber spatula as needed.
Reserve 1/2 cup pasta water and set aside. Drain pasta and broccoli in a colander; add pasta and broccoli back to the pot and mix in sauce. Stir in pasta water 1 tablespoon at a time until pasta is a creamy consistency.
Transfer to a platter and garnish with grated pecorino cheese and crushed red pepper flakes. Serve immediately.
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