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Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta
Ingredients
  • 2 to 3cupsbroccoli florets roughly chopped
  • 2tablespoonsextra virgin olive oil
  • 4clovesgarlic, minced or grated
  • 1pinch eachkosher salt and black pepper
  • 1pinchred pepper flakes
  • 3ouncesprosciutto torn
  • 3large eggs, at room temperature and beaten
  • 1cupfreshly grated parmesan cheese
  • ¼cupfresh basil, finely chopped (or 1 tablespoon dried basil)
  • 2tablespoonsfresh thyme leaves (or 1 teaspoon dried thyme)
  • 1poundpasta
  • 2tablespoonssalted butter, at room temperature
  • zest and juice of 1 lemon
  • 1cupwhole milk ricotta cheese, whipped in the food processor, if desired
Steps
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