Carbonara with romanesco broccoli

1. Detach the romanesco florets. Wash them then boil in salted water for 1 to 2 minutes. Drain and set aside.

2. Heat oil in a pan, add the crushed garlic and thyme. Leave to infuse for 30 seconds. Add the chopped shallots. Fry them without browning for 2 to 3 minutes.

3. Add the bacon, cook for 4 to 5 minutes over moderate heat until a golden brown colour.

4. Deglaze with balsamic vinegar, add the cream. Leave to reduce over low heat for 2 minutes.

5. Cook the pasta, drain. Mix the pasta with the romanesco, add the carbonara sauce and serve.

Photo credit : Sucré Salé