Broccoli Carbonara

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I'm always trying to figure out new meals for my bambinos and more importantly, trying to figure out new recipes where I can sneak veggies into their tummies. Yesterday I thought I'd whip up a little pasta with broccoli. I did a twist on a carbonara, substituting broccoli for the pork. They both gobbled it up, and my friend and I just polished off the rest. Perfect kid pasta that mommy can enjoy too!
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Broccoli Carbonara

1-2 heads broccoli, cut into large florets
1-2 T butter
1 T olive oil
3 T shallot, minced
2 T garlic, minced
freshly ground pepper
1 egg yolk
1/4 cup heavy whipping cream
zest from one whole lemon
1 cup freshly grated Parmesan, plus more for sprinkling on top
1/2 package penne noodles

Bring a large pot of water to a boil for noodles. Season with salt and add broccoli florets. Cook for 2 minutes and remove with a strainer. Leave boiling water for noodles. Set broccoli aside to cool. Heat butter and olive oil in a large saute pan over medium heat. Add the shallots and saute for a few minutes. Add garlic and saute until cooked, being careful not to burn. Chop broccoli finely and add to the saute pan. Season with a touch of pepper and add more butter if you like (I like). Turn off heat. Add a bit more salt to the boiling water and add penne noodles. In a bowl, mix egg yolk, cream, lemon zest, and parmesan. Once noodles are cooked al dente, reserve a bit of the water, then strain and add noodles to saute pan. Quickly pour in the egg/cream mixture and stir. The heat from the noodles will cook the egg. You want a light creamy sauce and want to avoid anything gooey. Add a little pasta water as needed. Season with pepper and salt if needed. Spoon into bowls and top with a bit more parmesan.

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