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Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta | halfbakedharvest.com
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3.87 from 620 votes

Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

Made in under an hour, a vibrant, but still cozy and creamy pasta!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6
Calories: 505kcal


  • 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


  • 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.


Calories: 505kcal