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Spaghetti carbonara with broccoli
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Ingredients
Directions
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Cut the celery and shoulder ham into thin strips.
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Divide the broccoli into florets and cut the stump into cubes.
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Chop the onion.
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Cook the spaghetti al dente according to the directions on the suit.
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Heat the olive oil in a frying pan and gently fry the onion and celery.
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Put the ham through and cook for another 2 minutes.
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Boil the broccoli florets and diced stalks in a pan with plenty of boiling water with salt in 4 minutes al dente.
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Meanwhile, in a bowl, beat the eggs with the yogurt and cheese and some salt and freshly ground black pepper.
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Stir in a soup ladle of past cooking liquid.
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Drain the spaghetti and stir in the egg mixture.
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Heat the spaghetti while stirring over very low heat until the pasta is covered with a creamy sauce.
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Finally, create the celery-ham mixture.
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Drain the broccoli in a colander.
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Spoon the spaghetti 'carbonara' in warm, deep plates and spread the broccoli around it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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