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Broccoli and bacon carbonara recipe

Broccoli and bacon carbonara recipe

89 ratings

Try a tasty twist on classic carbonara with this speedy broccoli and bacon carbonara recipe, ready in just 20 minutes. Add crispy bacon, spinach and broccoli to spaghetti and make a quick creamy sauce with pecorino cheese – it couldn't be easier! See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 463 calories / serving
  • Healthy


  • ½ tbsp olive oil
  • 100g cooking bacon, cut into small pieces
  • 320g spaghetti
  • ½ x 350g pack broccoli, stem diced, head cut into florets
  • 50g spinach
  • 3 eggs
  • 50g pack grated pecorino
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    6g 28%
  • Sugars

    4g 4%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 60.9g Protein 24.9g Fibre 5.4g


  1. Heat the oil in a large frying pan over a medium-high heat. Fry the bacon for 7-10 mins, stirring regularly, until golden and crisp.
  2. Meanwhile, cook the spaghetti for 7 mins, or until al dente, adding the broccoli after 2 mins and the spinach for the final 1 min.
  3. Mix the eggs with most of the pecorino and some black pepper in a bowl.
  4. Drain the pasta and vegetables, reserving 100ml of pasta water, then return to the pan. Add the bacon, and any oil from the pan, and mix well. Gradually pour in the egg mixture, stirring continuously to cook the eggs in the residual heat of the pasta. Add enough of the reserved pasta water to get a smooth, silky sauce – you may not need it all. Top with the remaining pecorino and a little more black pepper to serve.

Tip: Dice and fry leftover bacon and add to a potato salad, or toss with steamed greens for a side.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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