Rainy Day Recipes


Spaghetti Carbonera with Broccoli

Yield: 3-4 servings

Active time: 20 minutes

Start to finish: 20 minutes


2 tablespoons extra virgin olive oil

2 cloves garlic, halved

1/4 pound bacon, medium dice

1/4 cup white wine

2 eggs

1/2 cup parmesan cheese, freshly grated

2 tablespoons fresh parsley, rough chopped

1/2 pound dried spaghetti

2 cups broccoli florets

Black pepper to taste

  1. Bring a large pot of salted water to a boil; keep handy off to the side.
  2. Heat a sauté pan over medium heat and add olive oil and garlic. Toast the garlic until it becomes golden brown, then remove and discard.
  3. Add bacon to the pan and cook, stirring frequently, until crisp.
  4. Pour in wine and reduce until the pan is dry. Remove from the heat.
  5. Drop noodles into the boiling water. While the pasta cooks, mix together the eggs, cheese, black pepper and parsley in a large mixing bowl.
  6. Just before the pasta is ‘al dente’ add the broccoli to the boiling water and cook for two minutes.
  7. Drain pasta and broccoli; immediately add it to the bowl with the egg-cheese mixture. Toss until thoroughly coated.
  8. Reheat the bacon and, once it’s hot, pour the contents over the pasta and mix well. Serve immediately.




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About Carrie Williams

Carrie Williams is TCW's managing/digital editor. She manages day-to-day editorial operations of the monthly print publication, website and social media outlets, contributes to a variety of feature articles and directs a team of interns, freelance writers and bloggers. In early 2013, she led the redesign of TCWmag.com/restructure of TCW's brand strategy. Her blog, "Carrie On," is a blog of reflection and discovery, discussing how to push through life when you’re handed one too many curveballs. And finally, Ms. Williams is also executive director of the TCW Foundation, a 501(c)(3) non-profit supporting underfunded women's and children's organizations.