Vegetable Carbonara

• 1 pound Rigatoni
• 3 Tablespoons Olive Oil
• 1 head Broccoli, Trimmed
• 3 cloves Garlic, Minced
• 1 pint Cherry Tomatoes, Halved
• Salt And Pepper
• 2 Eggs, Beaten
• 3/4 cups Pecorino Cheese Grated
• 4 whole Basil Leaves, Roughly Torn
• 2 slices Cooked Bacon, Crumbled

1. Place a large pot of generously salted water on boil.
2. When boiling, add pasta and cook until al dente.
3. Reserve 1 cup of pasta water.
4. Drain.
5. Set aside.
6. In a large saute pan, heat olive oil over medium-high heat.
7. Add broccoli and saute for 5 minutes.
8. Add garlic and tomatoes.
9. Season with salt and pepper and cook until tomatoes are tender.
10. In a large serving bowl, add eggs, cheese and a generous seasoning of black pepper.
11. Mix to combine.
12. To serving bowl, add hot pasta.
13. Toss to combine, making sure all of pasta is coated with egg mixture.
14. Add tomato mixture.
15. Toss to combine.
16. If mixture is too thick, loosen with some of reserved pasta water.
17. Garnish with basil and bacon.

rigatoni, olive oil, broccoli, garlic, tomatoes, salt, eggs, pecorino cheese, basil, bacon

Taken from tastykitchen.com/recipes/main-courses/vegetable-carbonara/ (may not work)