Instructions

1. Separate the broccoli florets from the stems. Set the stems aside for another use. Chop the florets very finely, almost like a hash.
2. Heat the olive oil in a pan large enough to hold all the pasta at the end. Add the onions , salt and pepper and cook over medium heat until the onion is very soft, about 10 minutes. Add the chopped broccoli and stir well to coat. Add about 3/4 cup of water, and stir. Let the broccoli cook until very tender. You may have to add more water. Once the broccoli is done, turn up the heat and boil away any remaining water. Let the broccoli brown well stirring every so often. Don’t worry if some sticks to the pan. You want to let at least some of it caramelize. Add the white wine, to deglaze, let cook off.
3. Turn off the heat.
4. Place the grated cheese in a serving bowl, and add the egg yolks. Stir to blend, adding a bit more freshly grated pepper.
5. Bring a large pot of salted water to boil. Add the pasta and cook until about 2 minutes from being al dente. In the meantime, reheat the pan with the broccoli, and add a bit of the pasta cooking water to deglaze the pan of the browned broccoli bits.
6. When the pasta is 2 minutes from being done, drain, but keep at least 3 cups of the pasta water. Add the pasta to the pan with the broccoli, to finish cooking, adding some of the water. When the pasta is done, add it to the bowl with the egg mixture and stir well. If it seems too dry, add some more of the pasta water.
7. Serve topped with extra cheese.