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Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

This delightful dish combines pasta with healthy broccoli, crispy prosciutto, and creamy ricotta, making it perfect for a quick weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Pasta (spaghetti or fettuccine) Choose your preferred pasta type.
  • 2 cups Broccoli florets Fresh broccoli works best.
  • 4 oz Crispy prosciutto Can substitute with bacon or pancetta.
  • 1 cup Ricotta cheese Whipped ricotta is recommended for creaminess.
  • 2 large Eggs
  • 1/2 cup Parmesan cheese Freshly grated for best flavor.
  • 2 cloves Garlic Minced.
  • 2 tbsp Olive oil Plus extra for serving.
  • to taste Salt
  • to taste Black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss broccoli with olive oil, salt, and pepper, and roast for about 20 minutes until tender.
  3. Cook pasta according to package instructions and reserve some pasta water.
Cooking
  1. In a pan, sauté minced garlic in olive oil until fragrant.
  2. Add crispy prosciutto to the pan.
  3. Beat eggs and mix with ricotta and Parmesan cheese.
  4. Add the cooked pasta to the pan, then stir in the roasted broccoli and egg mixture, adding reserved pasta water as needed for creaminess.
  5. Serve hot, garnished with additional Parmesan cheese.

Notes

Serve warm, garnished with extra Parmesan and black pepper. Pairs well with a green salad or crusty bread. Store leftovers in an airtight container in the fridge for 2-3 days; add olive oil or water when reheating to restore creaminess.