Carbonara With Cauliflower and Pancetta

http://www.realsimple.com/food-recipes/browse-all-recipes/linguine-carbonara-00100000096722/index.htmlLinguine

Carbonara With Cauliflower and Pancetta

2

248

0

• Email
• Print
• Save

Marcus Nilsson

Rating:

•  
•  
•  
•  
•  

Good

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Serves 4| Hands-On Time: 30m| Total Time: 30m

Ingredients

• 3/4  pound  linguine or another long pasta
• 4  ounces  pancetta or 5 slices bacon, chopped
• 2  tablespoons  olive oil
• 1  small head cauliflower (about 1 1/2 pounds), cut into small florets
• kosher salt and black pepper
• 1  large egg, plus 4 large egg yolks, beaten
• 3/4  cup  grated Parmesan (about 3 ounces)

Directions

1. Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, brown the pancetta in a large skillet over medium heat, tossing occasionally, until crisp, 8 to 10 minutes; transfer to a plate.
3. Add the oil, cauliflower, ½ cup water, ¾ teaspoon salt, and ½ teaspoon pepper to the drippings in the skillet. Increase heat to medium-high and cook, covered, until the water has evaporated and the cauliflower is almost tender, 4 to 5 minutes. Uncover and cook, tossing occasionally, until golden brown and tender, 4 to 6 minutes more.
4. Add the cauliflower, egg, egg yolks, Parmesan, and ¼ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce). Top with additional black pepper.
   
   Note: Because the eggs in this recipe are not cooked, there is a risk of food-borne illness.

By Charlyne Mattox , March, 2013