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Recipe-
PREP TIME: 10 MINS
TOTAL TIME: 20 MINS
Ingredients:
Spagheti / Pasta 1/2/ pack
Small head of broccoli
Small head of cauliflower
2 large eggs, at room temperature
2 egg yolks, at room temperature
1/4 cup heavy cream, at room temperature
2 tbsp. extra-virgin olive oil
1 c. freshly grated Parmesan, Keep some for garnish
Freshly ground black pepper
1/4 Cup chopped fresh parsley/ coriander, some for garnish
Preparation:
Cut the broccoli and cauliflower into small pieces.
Bring 4 cup of water to a boil in a pan and season with salt.
Meanwhile, in a separate bowl combine 2 eggs and 2 egg yolks, 2 tbsp heavy cream, 2 tbsp olive oil, ¾ cup Parmesan cheese.
Mix well and season with salt and pepper.
Put the spaghetti in the boiling water.
Cook spaghetti in the boiling water for 5 minutes
During the last minute of cooking time add broccoli and cauliflower.
Let that also boil for 5 min Reserve 1 cup spaghetti water.
Strain them
Stir in cheese and egg mixture and toss together to evenly coat the pasta and prevent the eggs from scrambling. Add reserve spaghetti water to make a creamy sauce. Garnish with parsley or coriander
Benefits:
Because carbonara sauce contains a lot of dairy – cheese and cream – it provides plenty of calcium and magnesium. which are needed to maintain healthy teeth, as well as bone and muscle.
Tips and Tricks:
You can use vegetables of your choice to make this ‘all in one’ dish.
Instead of heavy cream, you can use half cup milk
Scrambled egg in carbonara means the heat is too high, you can switch off the heat when you toss the sauce. Let the heat in the pasta/ spaghetti do the cooking
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