Joe Wicks' broccoli carbonara - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ broccoli carbonara By You Magazine - June 6, 2021 A second helping of the quick-cook, delicious and healthy meals that the Body Coach serves up for his own young family to enjoy. Andrew Burton SERVES 2 ADULTS + 2 SMALL KIDS PREPARE: 15 MINUTES COOK: 15 MINUTES Salt 1 head of broccoli, stalk removed 250g linguine 200g cubed pancetta (you can use either smoked or unsmoked) 2 cloves garlic, minced 4 egg yolks Freshly ground black pepper 50g parmesan, finely grated, to serve Bring a large saucepan of generously salted water to the boil over a medium-to-high heat. Place the trimmed broccoli crown in the pan and cook for 3 minutes, then remove from the pan with a slotted spoon. Leave to steam dry for a minute. Cook the pasta according to the packet instructions in the same pan you cooked the broccoli in, to save time and washing up. While the pasta’s cooking, put the broccoli in a food processor and finely chop using the pulse mode (or chop by hand). Place a large frying pan over a medium-to-high heat and cook the pancetta for a few minutes until golden and its fat has been released. Lower the heat a little, add the minced garlic and cook for 1 minute until fragrant. Drain the pasta, reserving a cup of the cooking water, and add the pasta to the frying pan. Continue heating and stirring for a minute, allowing the pasta to soak up the flavour of the pancetta and garlic. Remove the pan from the heat and add some of the reserved pasta water (about three-quarters of a cup) and the egg yolks, and stir to create a creamy sauce. Don’t be tempted to put it back on the heat or you will end up with scrambled eggs – the residual heat will gently cook the egg, creating a lovely glossy sauce. Add a little extra pasta water if it seems too dry. Stir in the blitzed broccoli and season with plenty of black pepper (you shouldn’t need to add any salt as the pancetta and parmesan are both salty). Sprinkle over the grated parmesan and serve. TIP Keep the broccoli stalk, trim it and eat it raw as a snack, sliced in a slaw or added to a vegetable soup. Love the recipes Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved