Spaghetti Carbonara With Broccoli and Corn

Bonnie Stern and Fran BerkoffBonnie Stern and Fran Berkoff

Broccoli and corn gives this recipe quite the fibre punch. The black pepper, parsley and bacon add just enough kick to keep your tastebuds wanting more.

Number of servings : 6 to 8

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 lb (500 g) spaghetti
1 bunch broccoli, trimmed and cut into ½-in (1-cm) pieces
1 cup (250 mL) raw corn, cut from the cob
1 tbsp (15 mL) olive oil
4 oz (125 g) bacon, diced
3 eggs
1 tsp (5 mL) salt, or to taste
½ tsp (2 mL) freshly ground black pepper, or to taste
¾ cup (175 mL) grated Parmesan (preferably parmigiano reggiano)
1 tbsp (15 mL) chopped fresh parsley

Directions

  1. Cook spaghetti in a large pot of boiling salted water for 6 minutes. Add broccoli to the pot and continue to cook for 5 to 7 minutes, until the spaghetti and broc­coli are tender. Add corn (to heat it), then drain.
  2. Meanwhile (as the spa­ghetti is cooking), heat olive oil in a large skillet and add bacon. Cook until bacon renders most of its fat and starts to brown.
  3. In a large shallow serv­ing bowl, beat eggs to­gether with salt, pepper and half of the cheese.
  4. Once pasta is drained, immediately add it (along with broc­coli and corn) to eggs. Toss well. Then toss in bacon and some of the drippings. Add salt, pep­per and remain­ing cheese; toss well, again. Adjust seasoning if needed. Serve promptly.

Nutritional information: