By halfbakedharvest.com

Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

Ingredients

6 servings

2 cupsbroccoli florets

roughly chopped

2 tablespoonsextra virgin olive oil

4 clovesgarlic

minced or grated

1 pinchkosher salt

1 pinchblack pepper

1 pinchred pepper flakes

3 ouncesprosciutto

torn

1zest of lemon

3eggs

large, at room temperature and beaten

1 cupparmesan cheese

freshly grated

¼ cupfresh basil

finely chopped, or 1 tablespoon dried basil

2 tablespoonsfresh thyme leaves

or 1 teaspoon dried thyme

1 poundpasta

2 tablespoonssalted butter

at room temperature

1 cupwhole milk ricotta cheese

whipped in the food processor, if desired

Instructions