Roasted Broccoli Pasta Carbonara

I looked in the fridge and we had a lot of broccoli and some leftover prosciutto from a pizza I made a few nights ago. Boom! Also, one of my latest obsessions is Perciatelli Pasta. It is so dang awesome!

INGREDIENTS

2-3 cups broccoli florets roughly chopped
2 Tbsp extra virgin olive oil
4 cloves garlic, minced or grated
1 pinch each kosher salt and black pepper
1 pinch red pepper flakes
3 ounces prosciutto torn
Zest of 1 lemon
3 large eggs, at room temperature and beaten
1 cup freshly grated parmesan cheese
1/4 cup fresh basil, finely chopped (or 1 tablespoon dried basil)
2 Tbsp fresh thyme leaves (or 1 teaspoon dried thyme)
1 pound pasta (I used Perciatelli)
2 Tbsp salted butter, at room temperature
1 cup whole milk ricotta cheese, whipped in the food processor, if desired

DIRECTIONS

• Preheat the oven to 425° F. On a baking sheet, toss together the broccoli, olive oil, garlic, and a pinch each of red pepper flakes, salt, and pepper. Bake 10 minutes, remove from the oven. Arrange the prosciutto around the broccoli. Bake another 8-10 minutes, until the prosciutto is crispy. One the baking sheet, toss the hot broccoli with the lemon zest.

• Meanwhile, whisk together the eggs and parmesan.

• Boil the pasta until al dente. Before draining, scoop out 1 cup of pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble). Toss until the eggs thicken and create a sauce. Add basil, thyme, and butter, tossing more to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.

• Spread the ricotta into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Top with broccoli and prosciutto. Twirl the pasta up with the ricotta.