Broccolini Carbonara

In a pot, bring about 5 liters of water with 2 teaspoons salt to a boil. Meanwhile, get a large bowl of cold water and fill with about 6 blocks of ice.

Whisk crème fraiche, egg, egg yolks, Parmesan cheese and a generous pinch of black cracked pepper in a large bowl until well combined. Set aside.

Put broccolini in salted boiling water. Boil for 2 minutes, then use a pair of tongs to transfer to the ice-cold water (do not discard the boiling water). After about 20–30 seconds, strain broccolini and set aside.

Add pasta to the pot of water and boil for 8–9 minutes. Before you drain the pasta, get a large cup and scoop out some of the pasta water, you’ll need that water later. Drain pasta and set aside.

In a large pan, heat oil over medium heat. Add garlic and fry for about 30–40 second. Add broccolini. Toss the broccolini and garlic together, then add pasta. If pasta is sticking together, add a splash of the pasta water scooped out earlier. Toss together for about a minute or two, then transfer pasta and broccolini to the bowl with the sauce (the egg mixture).

Toss pasta and broccolini with the sauce, making sure everything is well-coated. Add some more pasta water if you feel like the pasta needs to be loosened up a bit.

As soon as everything is well combined, put pasta on a platter and serve.