PANCETTA & TENDERSTEM BROCCOLI CARBONARA

This has a lot of sauce so if you are feeding a gang, you can add up to 300g pasta and reduce the broccoli, if you like. Pecorino is a salty cheese and not quite as creamy as Parmesan.

Serves 4-6

l 400g (14oz) tenderstem broccoli

l 225g (8oz) linguine

l 1tbsp olive oil

l 250g (9oz) pancetta, diced

l 1 garlic clove, crushed

l 3largeeggs

l 150g (5½oz) pecorino cheese,

finely grated

Cut the top florets from the broccoli and slice the stems. Cook the pasta in boiling salted water according to the packet instructions, adding the broccoli for the last 3 minutes of the cooking time. Drain and reserve 150ml of the pasta water in a small jug.

Meanwhile, place the oil in a large frying pan over a medium heat. Add the pancetta and fry for a few minutes, until crispy.

Drain away any excess fat, then add the garlic and fry for a few seconds.

Beat the eggs and cheese together in a bowl. Add the pasta and broccoli to the frying pan with the reserved cooking water and mix for a few seconds. Remove the pan from the heat, add the egg mixture and toss until the sauce coats everything well. Season well with black pepper and a little salt and serve at once.

Love To Cook by Mary Berry will be published on Thursday by BBC Books, £26. © Mary Berry 2021. To order a copy for £19.50 go to mailshop. co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Offer price valid until 06/11/21. Photography by Laura Edwards.