Linguine carbonara with cauliflower and pancetta - Real Simple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 pound(s) linguine or another long pasta |
4 ounce(s) pancetta or 5 slices bacon, chopped |
2 tablespoon(s) evoo |
1 small head cauliflower, cut into small florets |
1 large egg |
4 egg yolks |
3/4 cup(s) grated parmesan |
Directions:
1. Cook the pasta according to the package directions, reserving 1/2 cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, brown the pancetta or bacon in a large skillet over medium heat, tossing occasionally, until crisp, 8-10 minutes; transfer to a plate.
3. Add the oil, cauliflower, 1/2 cup water, 3/4 tsp salt, and 1/2 tsp 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, 4-5 minutes. Uncover and cook, tossing occasionally, until golden brown and tender, 4-6 minutes more.
4. Add the cauliflower, egg, egg yolks, Parmesan, and 1/4 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.
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