Spaghetti carbonara with broccoli

Name: spaghetti carbonara with broccoli
Total time: 25 min
Yield: 4
Ingredients: 300 gram Spaghetti; 3 tablespoon olive oil; 1 onion; 2 stem stalks of celery; 100 gram shoulder ham; 400 gram Broccoli; 4 egg; 100 gram Greek yoghurt; 100 gram 30 grated cheese

Ingredients

Directions

Cut the celery and shoulder ham into thin strips.
Divide the broccoli into florets and cut the stump into cubes.
Chop the onion.
Cook the spaghetti al dente according to the directions on the suit.
Heat the olive oil in a frying pan and gently fry the onion and celery.
Put the ham through and cook for another 2 minutes.
Boil the broccoli florets and diced stalks in a pan with plenty of boiling water with salt in 4 minutes al dente.
Meanwhile, in a bowl, beat the eggs with the yogurt and cheese and some salt and freshly ground black pepper.
Stir in a soup ladle of past cooking liquid.
Drain the spaghetti and stir in the egg mixture.
Heat the spaghetti while stirring over very low heat until the pasta is covered with a creamy sauce.
Finally, create the celery-ham mixture.
Drain the broccoli in a colander.
Spoon the spaghetti 'carbonara' in warm, deep plates and spread the broccoli around it.