Broccoli Carbonara Recipe

Ingredients

• 1 large head broccoli
• 4 slices thick-cut bacon, cut into ¼-inch dice
• ¼ cup chopped onions
• ½ teaspoon finely chopped garlic, or 3 cloves roasted garlic
• ¼ cup grated Parmesan cheese (about 1 ounce)
• 2 large eggs, beaten
• Fine sea salt and fresh ground black pepper

1. Slice the florets off the broccoli stem, leaving as much of the stem intact as possible. (Reserve the florets for another recipe.)
2. Trim the bottom end of the broccoli stem so that it is evenly flat. Using a spiral slicer, cut the broccoli stem into “noodles.”
3. Fry the bacon in a large cast-iron skillet over medium heat until crisp.
4. Remove the bacon pieces and set aside, keeping the bacon drippings in the pan.
5. Add the “noodles,” onions, and garlic to the pan with the bacon drippings and cook over medium heat until the onions are translucent and the noodles are soft, about 4 minutes.
6. Return the bacon to the skillet. Stir well to combine and heat through. Add the Parmesan and toss until the cheese is melted. Add the beaten eggs and cook until the eggs are just set, tossing constantly with tongs or a large fork. Season with salt and pepper, tasting first to check the salt level, as the cheese adds quite a bit of saltiness to the dish. Serve immediately.