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The simplest weeknight-style Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta. A classic creamy Italian carbonara sauce, but updated with roasted broccoli, crispy prosciutto, and the creamiest whipped ricotta cheese. This simple broccoli pasta carbonara is made in under an hour and makes for a vibrant, but still cozy, creamy pasta bowl that’s perfect for any day of the week too. And the true bonus? Everyone loves this dish!

overhead photo of Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

So, I know it’s “healthy January” and all, but I think every week deserves a good bowl of pasta. And let’s be honest, all the broccoli keeps the bowl colorful and on the healthy side, you know what I mean?

The truth is, I’ve found this year’s healthy January to be a little trickier than in year’s pasta. I don’t know if it’s the cold, grey winter days we’ve had this past week or the fact that we’re at home right now with very few plans. Either way, I’m craving heartier recipes this January. Thankfully, I’ve been able to healthify a lot of my favorites, like the “Taco Bell” Crunchwraps, my go-to winter Pesto Pasta, doughnuts, and even chocolate chip cookies too.

And today, it’s all about pasta carbonara. But updated carbonara, with lots of roasted broccoli for added color and the creamiest, creamless sauce.

prep photo of Roasted Broccoli and Prosciutto

Let’s talk about the ingredients.

At first glance, you might not think you can pull this off with only a handful of ingredients. But the truth is, this pasta is so simple. It’s made using a lot of ingredients you might even have on hand right now.

Let me break the ingredients down for you…

You need broccoli, prosciutto, eggs, parmesan cheese, garlic, herbs (these can be fresh or dried), pasta, and ricotta cheese. Personally, I always have these ingredients on hand. If I don’t have fresh broccoli, I usually always have another vegetable I can roast up instead. And if I don’t have the herbs called for, then I most definitely have dried.

So, this is the pasta I call my pantry staple pasta. Whatever I don’t have on hand, I swap with what I do. But the very most important ingredients…broccoli (or a veggie), eggs, and cheese. You’ve got to have those.

prep photo of Whipped Ricotta

Onto the details.

With a short cook time, you can imagine this recipe is easy. First things first, you should pull out all of your ingredients. The key to a good carbonara is to serve it right after tossing. So having everything prepped and ready to go before cooking is key.

Start with the broccoli and prosciutto. The broccoli gets roasted with a little bit of garlic. I like to bake the prosciutto right alongside the broccoli to keep things simple. It also ensures the prosciutto gets evenly cooked and crispy all around.

Just as the broccoli finishes cooking, I like to toss it with lemon zest. The heat from the broccoli infuses everything with a touch of brightness and freshness.

Now, onto that creamy whipped ricotta. I want to start off by saying that this is an extra step that you don’t have to take. But I will say that it elevates the pasta, making it just a touch more special than all the rest.

So I think it’s worth the extra five minutes. Simply add the ricotta to a food processor and process until smooth and creamy.

Just before the broccoli finishes roasting, I like to boil up the pasta and whisk the eggs with parmesan. If you’ve never made a carbonara pasta, it’s a classic Italian pasta dish. It’s unique in that it uses raw eggs. Tossing the raw eggs with hot pasta and plenty of parmesan cheese creates a delicious creamy sauce without actually having to use any cream at all. The heat from the pasta cooks the eggs and produces the silkiest, smoothest, and creamiest pasta sauce. It’s melt in your mouth good. If you’ve tried my butternut squash pasta carbonara, you’re already familiar with just how creamy and delicious this sauce is.

As soon as the pasta finishes cooking, immediately toss it with the eggs. This step is really important, but don’t worry it’s also really easy. Just be sure to toss, toss, toss for a good minute until the sauce thickens. You’ll then have perfect Roasted Broccoli Pasta Carbonara.

overhead photo of Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

Finish it up!

By now, the broccoli and prosciutto should be just finishing up in the oven.

This is how I put it all together… Spread that whipped ricotta into the bottom of each pasta bowl before adding the hot pasta carbonara. Top each bowl with broccoli and crispy prosciutto, then enjoy immediately. Once the pasta hits the ricotta it slowly starts to sink in, warming the cheese, and making every twirl of pasta so delicious.

It’s not the most traditional, but it is so, so good. The perfect pasta that’s easy enough for a Wednesday night, but feels special enough for the weekend too!

overhead photo of Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

Looking for more winter pasta? Here are a few favorites:

Crispy Roasted Cauliflower with Creamy Pesto Pasta

Butternut Squash Pasta Carbonara with Rosemary Bacon

One Pot Creamy Cauliflower Mac and Cheese

Lastly, if you make this Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 505 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 2-3 cups broccoli florets roughly chopped
  • 2 tablespoons 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 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 pound pasta
  • 2 tablespoons salted butter, at room temperature
  • 1 cup whole milk ricotta cheese, whipped in the food processor, if desired

Instructions

  • 1. 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.
    2. Meanwhile, whisk together the eggs and parmesan.
    3. 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.
    4. 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...EAT and ENJOY.

Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta | halfbakedharvest.com

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Comments

  1. 5 stars
    I made this tonight with sun dried tomatoes instead of prosciutto and it was delicious! The whipped ricotta was very good but it was also good without it, it’s a hearty dish. Will definitely make again. Thanks, Tieghan!

  2. 5 stars
    I made this for my birthday dinner this week and we loved it. The whipped ricotta is a must but I’ll be honest, when I served the leftovers the next night I whipped it by hand because I didn’t feel like washing the bowl of my stand mixer again, it was still just as delicious.

    1. Hey Andrea,
      Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  3. 5 stars
    Yesterday this was our dinner. I added zucchini and a red bell pepper to the broccoli. So yum! The lemon zest is key! Really sooooo delicious! When we have a dinner for friends or family, I will serve this next time.

  4. 5 stars
    So dang good!! I’m a sucker for a yummy pasta, and this hit the spot. Thank you for sharing!!

    1. Hey Brittany,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

    1. Hey there,
      Sure, I would dice it and then pan fry the pancetta. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    This was amazing! I made it as an Easter dish, and was so happy with the result. Tieghan, you never fail me! 🙂

    1. Hey Gabriella,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  6. 5 stars
    This was scrumptious! We gobbled it right up. There’s only two of us, so I cooked 9oz. of pasta, used about a 1/2 cup of parm and 2 eggs. The lemon zest was a must — added so much brightness and flavor!

  7. 5 stars
    I really loved this dish. The lemon zest and the whipped ricotta can make anything taste amazing. I had to keep myself from licking the plate. The salty prosciutto was the perfect balance!

  8. 5 stars
    We really liked this–even my really picky eater. My kids especially liked the cheesy, creamy pasta and I especially liked the roasted broccoli. I’ll be sure to roast extra next time. I liked the prosciutto, but I think it would be delicious without it too.

  9. Ran out of butter the night before and didn’t realize it… used a small amount of crisco to thicken up the sauce. Not my best decision. lol. The roasted broccoli and prosciutto could be eaten by itself! Sooo good.

  10. 5 stars
    Made this tonight and we loved it. I made my own pasta. I posted on Instagram. Will be making this again. thanks

  11. 5 stars
    Made this with a friend and it was incredible. Made homemade GF noodles, added lemon and some spice to the ricotta. Will definitely make again.

  12. 5 stars
    This dish was amazing! My whole family loved it. I will definitely make this again but will double the broccoli because that went the fastest.

    1. Hey Jeena,
      Sorry I haven’t tested this with cream and butter, the eggs are really the essence of a carbonara! Please let me know if you have any other questions:) xTieghan

  13. 5 stars
    Really loved this and the dish was so unique and we loved the flavors. The one thing I had a question on that maybe I screwed up is my whipped ricotta was a little cold and almost made the pasta taste cold. Do you heat it or leave room temp before whipping? Otherwise everything was great and will def make again! 🙂

    1. Hey Tori,
      I am thrilled this recipe was enjoyed, thanks so much for giving it a try! I like to have my ricotta at room temp and then the pasta should warm it through. xTieghan

  14. 5 stars
    Oh wow, just made this for dinner with handmade pasta, AMAZING! So delicious and much easier than i anticipated. I agree it’s much easier when you have everything cut and measured ahead of time, especially for timing to have it all complete at the same time. Thank you!

  15. Love all of your recipes and will be making this tonight so please don’t feel like this is a criticism when I point out the funny typo in the third paragraph- in years pasta! Subliminal messaging. I am an English teacher and I just can’t put the red pen away. Especially when an error makes me laugh. Have a great day

  16. 4 stars
    Pretty good- I would say you need to add more water to keep it silky. The reason for the 4 stars is because all of us thought the whipped ricotta actually made everything taste off. We all tried a bit with it and then another bowl without and we all agreed it was better without. It’s almost like it made it too heavy. The broccoli and crispy prosciutto were perfect and the lemon zest added a nice brightness to the dish.

    1. Hey Katie,
      I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) So sorry you did not enjoy the whipped feta. xTieghan

  17. 4 stars
    We enjoyed this recipe however the pasta didn’t seem saucy enough. We followed the recipe but think there was too much pasta to sauce ratio.

    1. Hey Annie,
      I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) Carbonara is not meant to be a super saucy dish:) xTieghan

  18. 5 stars
    Made this the other night and it was absolutely delicious! Will definitely be adding this one to the rotation. Thanks for another winner Tieghan!!

    1. Hey Chase,
      This will work just fine to reheat:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    Fantastic! Creamy, crunchy and altogether delicious. Takes some focus and attention to detail but a great dish from a reasonable effort

  20. So excited to make this but I accidentally bought shredded parmesan instead of grated.. can I make it work or do I need to head back to the store?

    1. Hey Ashley,
      Grated parm really works best here, but I am sure the shredded will be just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. YUMMMMM. So amazing. The sauce is delicious because it is super light while still giving that cheesy deliciousness. I highly recommend. The only thing I will do in the future, is add some menchego cheese to the egg mixture. I also did some sundried tomatoes instead of prosciutto and it was beyond good. Another amazing recipie from HBH. Honestly my dinners are now almost all from HBH, my family just loves it!

  22. My roommate and I made this dish last week! Overall, it was delicious and easy to make. Season and roast the veggies, bake, throw on the prosciutto, boil the pasta, add the egg/cheese mixture, whip the ricotta, and throw it all together on a plate.

    The prosciutto and broccoli were the stars of the plate. The sauce wasn’t super flavorful, but we used a bag of parmesan we had from the grocery store and should have used fresh parmesan like the instructions said. I think it would have had more flavor with fresh/aged parm. The ricotta at the bottom was yummy, but it needed more flavor. We ended up adding some salt and lemon juice to it and it really amplified the flavor. Used the leftover ricotta with raspberry jam and toast the next day.

  23. 5 stars
    Another delicious HBH recipe! My only changes were using Asiago instead of Parmesan (because that’s what I had), and adding the garlic to the sheet pan at the halfway point with the prosciutto because I was afraid it would burn.
    So good!!

    1. Hey Bethany,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  24. 5 stars
    The roasted broccoli with duck bacon (we’re pork free) is genius! Wondering if/how to season the carbonara to taste? I found mine to be lacking saltiness. Thanks for being such an inspiration, I look forward to your content daily!

    1. Hey Thy Le,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

    1. Hey Jane,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  25. 5 stars
    I made this for lunch, took less than 30. i just squeezed a little lemon juice on top instead of zest because I was on a time crunch. I used fresh pasta and it’s honestly the best version of a carbonara I’ve ever had. ever.

    1. Hey Trang,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  26. 4 stars
    I made this and loved it!! It came together fast. I think next time I will use half the lemon zest, but otherwise won’t change a thing. Thanks for all your super good recipes. I always know it will turn out great since you wrote the recipe!

  27. 5 stars
    This was delicious! I omitted the prosciutto and used sun dried tomatoes! The roasted broccoli and garlic – to die for! YUM! It was light and had great flavor from the lemon zest, fresh thyme, basil and a bit of a kick with the red pepper flakes. Served with crusty bread. Boom! Happy guys!

  28. 5 stars
    Literally the first time I’ve made a recipe and it looked EXACTLY like it was supposed to! directions were clear and concise and easy to follow. Tasted amazing;) ) My family absolutely loved it and am excited to try more delicious recipes on the site. So glad I was introduced to half baked harvest and the lovely world you are creating.

  29. 5 stars
    We loved this recipe, Tieghan! The broccoli, prosciutto and whipped ricotta take this to the next level—much more interesting than the usual carbonara! Thank you!

    1. Hey Cari,
      I am thrilled that you enjoyed the recipe, thanks so much for trying it out. Have a great weekend! xTieghan

  30. 5 stars
    “The truth is, I’ve found this year’s healthy January to be a little trickier than in year’s pasta.” Truer words have never been spoken haha! This recipe is dynamite. Love, love bringing lemon into dishes. Tomorrow I’m trying the raspberry lemon brioche rolls. Yummy!

    1. Hey Alissa,
      LOL glad I’m not alone! I am so glad this recipe was enjoyed, thanks a lot for making it! Have a great weekend! xTieghan

  31. I was a bit lost on when to add the lemon juice? I think it your article it said to toss broccoli with zest but that part is missing from the recipe and I didn’t see anything about the lemon juice beside in the ingredient list?!

    1. Hi! So sorry for the confusion. You can toss the pasta with the juice after tossing with the eggs. recipe fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  32. Hi!! How can I whip the ricotta cheese if i don’t have a food processor? I have a nutribullet and a hand mixer?

    1. Hey Anchal,
      I would use a hand mixer! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. Hi Ti gan,

    This is a total winner of a recipe. It goes right into the regular rotation. Awesome good.

    Thanks….

    Bruce

    1. Hey Liz,
      Yes, for 1 serving:) I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan

  34. Hi! So excited to try this. Do you think this could work just as well with a different kind of noodle, like a penne or cavatappi? Or do you really need long noodles? Thank you! Excited to try!

    1. Hey Kay,
      For carbonara I really love using a long noodle, but you can totally use any noodle that you enjoy. I hope you love the recipe! xTieghan

  35. Looks delicious! I just made regular Carbonara two nights ago but this looks much tastier!! I might change out the chopped garlic for whole cloves and squeeze out the deliciousness instead ( I find chopped burns too easily in the oven, and I’m not overly fond of that flavour)
    We love all the recipes we’ve tried so far. Making the Korean chicken tonight, can’t wait!!! ( just did for the 2nd time the creamy sundried tomato orzo chicken delish, it is now going to be on permanent rotation lol)
    Your awesome! ❤🙂

    1. Hey Samantha,
      Thanks so much for reading the recipe and trying the Korean chicken, I hope you love this dish! Let me know how it turns out:) xTieghan

  36. Hi! I made this and it was awesome as with all your recipes. Question – where does the lemon and zest fit in? Do you blend in with the ricotta? I don’t see where to incorporate in the instructions. Thank you! We made the spicy pesto vodka last week and it was UNREAL we’ll be adding this into our regular rotation too!

    1. Hey Britt,
      Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! Sorry for the confusion, the recipe has been updated, you will add the lemon in step 1. xTieghan

  37. Hi! I LOVE all your recipes! In this recipe it calls for lemon zest and juice of one lemon, but it isn’t in any of the instructions. Is it just for garnish?

    1. Hey Patricia,
      Sorry for the confusion, you want to add that in step 1. The recipe has been fixed! I hope you love this dish:) xTieghan

  38. 5 stars
    Absolutely AMAZING!! I saw this posted this morning and knew that’s what I’m making for dinner. I used fresh pasta since I had some in the fridge. My husband was totally wowed. My picky eater? Ate it right up! Roasted broccoli is even better with little tidbits of prosciutto and garlic! Thank you for another fantastic meal!!

  39. Hey T- how do you do it? This looks amazing. I have like 10 recipes printed that I want to try. Every day you give me inspiration. Much needed today. Thank you for all you do to enhance my love of cooking! 💕🙏

  40. 5 stars
    Fantastic idea, and I love your unique twists on the classics! Keep up the good work! 🙂 Thinly sliced and browned mushrooms would be a great veg. substitute for the prosciutto.

    1. Hey Aline,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

    1. Hey Jess,
      You could just simply omit the prosciutto or sun dried tomatoes would also be great. I hope you enjoy the recipe! xTieghan

  41. This looks amazing, but it’s hardly appropriate for Meatless Monday. I mean, “prosciutto!” It would be better to say “Less-Meat Monday, 🙂 Will have to save this for times when no vegetarians are around, Because, well, roasted broccoli and ricotta–yum–a winning combination!