Pasta carbonara with broccoli

Ingredients:

• 4 large eggs
• 3 thick slices bacon, cut into pieces
• 340 g spaghetti
• 4 cups broccoli florets, cut into 2cm pieces (about 220g)
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 3 green onions, thinly sliced

Preparation:

1. Bring a large saucepan of salted water to a boil. In a small bowl, whisk the eggs with a pinch of freshly ground black pepper; set aside. In a medium skillet over medium-high heat, cook the bacon until crisp, about 7 minutes. Remove the skillet from the heat and stir in 1/2 cup of boiling water from the pan.
2. Meanwhile, cook the spaghetti in a saucepan of boiling water until al dente according to the package directions; add the broccoli 2 minutes before the end. Separately, set aside 1/2 cup of water, drain the rest, and return the pasta and broccoli to the saucepan over medium heat. Add the bacon and stir to coat. Pour in the beaten eggs and cook gently, stirring, until the sauce thickens and coats the pasta, but the eggs should not curdle, about 2 minutes.
3. Remove the pan from the heat and add the cheese and most but 2 tablespoons of the green onions. Stir in enough of the reserved spaghetti cooking water to loosen the sauce. Divide among plates and top with the reserved green onions and cheese.