The pasta alla carbonara with broccoli rabe is a reinterpretation of one of the classics of Italian cooking: the beloved spaghetti alla carbonara with the addition of broccoli rabe; a rich and tasty first course that will be enjoyed by everyone.
Spaghetti are the most suitable pasta shape because they cling perfectly to the sauce: ideal for an appetizing meal and for winter days.
If you like broccoli rabe, browse the collection Recipes with broccoli rabe
Also try:
Pasta alla carbonara with asparagus
Pasta alla carbonara with artichokes
Pasta alla carbonara with zucchini – Vegetarian recipe
Did you know that April 6th is Carbonara Day?
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz pasta (spaghetti)
- 9 oz broccoli rabe (cime di rapa)
- 2.5 oz guanciale (cured pork jowl)
- 1 clove garlic
- 2 egg yolks
- 1 cup grated pecorino cheese
- to taste extra-virgin olive oil
- to taste salt
- to taste black pepper
Steps
To make pasta alla carbonara with broccoli rabe, wash the broccoli rabe and cook it in plenty of salted water; once cooked, drain it in a colander.
Remove the rind from the guanciale, cut it into slices about 3/8 inch thick and then into strips.
Place the guanciale in a pan and brown it over medium heat. Be careful not to burn it. Then transfer it to a small bowl.
In a pan add one clove of garlic and a drizzle of extra-virgin olive oil. Put over low heat and lightly brown the oil. Then add the broccoli rabe and sauté.
In a bowl add the egg yolks, the pecorino and a pinch of pepper. Whisk with a whisk or a fork until you obtain a creamy mixture. If necessary, add 1 tablespoon of the pasta cooking water.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente), drain it and pour it into the pan with the broccoli rabe and add the guanciale.
Remove the pasta from the heat and add the egg yolk and pecorino cream, mixing to combine the ingredients well.
Serve, optionally with a sprinkle of pecorino and pepper. Enjoy!
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