Spaghetti Carbonara with Roasted Caesar Broccoli

Spaghetti carbonara is a perfect dish. Silky, rich egg sauce coats tender al dente noodles, dotted with crispy bites of pancetta and topped with a sprinkle of Parmesan cheese. Cooking the egg yolks low and slow thickens them into an unctuous sauce and has the added benefit of pasteurizing the egg. Tossed with a little of the starchy pasta water, the sauce perfectly coats each strand of spaghetti. A little of the egg yolk goes towards making a quick Caesar dressing. Instead of anchovies, we use Worcestershire sauce, but if you like the briny punch of anchovies, feel free to swap one in.

Spaghetti Carbonara with Roasted Caesar Broccoli

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 Hour
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  • 4 large eggs
  • 6 oz spaghetti
  • 8 oz broccoli florets
  • 2 oz pancetta, diced
  • 2 cloves garlic, minced
  • 1 lemon
  • 1 tsp Worcestershire sauce
  • ½ cup grated parmesan
  • ¼ cup, plus 1 tbsp olive oil


1) Divide the egg yolks from the egg whites, saving the whites for another use. Add the egg yolks to a small, zip-lock bag. Seal the bag except for a small space at one corner. Press out as much air from the bag as you can without losing any yolk. Submerge the bag in a small cup of water up to the seal. The water pressure will help remove any other air pockets from the yolks.

2) Close the bag and place in a Suvie pan with the seal over the edge (you can use a binder clip or two magnets to keep the bag in the place, or weigh the bag down with a heavy metal spoon). Fill the pan with water and place in the bottom zone of your Suvie.

3) Pour 1/3 cup water into a second Suvie pan. Place the Suvie roasting rack into the pan and add the broccoli on top. Place the pan in the top zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 150°F for 30 minutes

Top Zone: Steam for 20 minutes

4) Break the spaghetti in half and place in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Pasta, 4 cups, 10 minutes

5) After the cook, drain water from the broccoli and toss with the minced garlic, 1 tbsp olive oil, and season with salt and pepper to taste. Transfer broccoli to a clean, dry Suvie pan. Remove the spaghetti and egg yolks, and transfer 1 tsp egg yolk to a medium bowl. In a large bowl add the drained spaghetti and ¼ cup of the pasta water remaining in the bottom of the starch pot along with the remaining egg yolks.

6) Place pancetta in a clean, dry Suvie pan. Place the broccoli in the top zone, and the pancetta in the bottom zone of Suvie. Broil broccoli for 10 minutes and pancetta for 20 minutes or until crisp, stirring occasionally.

7) During the broil, stir the egg yolks and spaghetti together; the pasta water will thin out the sauce, but add additional hot water as needed to reach your desired consistency. Season to taste with salt and pepper. Top with grated Parmesan cheese.

8) Prepare the Caesar dressing. Add the juice of ½ a lemon, 1 tsp Worcestershire sauce, ¼ cup olive oil, and 2 tbsp Parmesan cheese to the bowl with the reserved egg yolk. Whisk to combine and season to taste with salt and pepper.

9) After broiling, toss the broccoli with the Caesar dressing.

10) Add the crispy pancetta to the spaghetti. Divide between two plates, and garnish with more parmesan cheese. Buon appetito!

Wine Pairing

Crisp and zesty white wines are best suited to this dish. We recommend pairing carbonara with a good quality, and preferably Italian, bottle of Pinot Grigio.

CategoriesDinner Italian Pork
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