Roasted Cauliflower Fettuccine |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 head cauliflower, cut into florets |
3 tablespoons water |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
4 1/2 teaspoons olive oil, divided |
8 ounces uncooked fettuccine |
1 1/2 ounces pancetta or cured bacon, finely chopped |
1 1/2 teaspoons grated lemon rind |
1 tablespoon fresh lemon juice |
2 teaspoons chopped fresh thyme |
1 1/2 teaspoons minced fresh garlic |
2 ounces parmigiano-reggiano cheese, shaved (about 1/2 cup) |
Directions:
1. Preheat oven to 400°.
2. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Heat a large skillet over medium heat. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta; toss. Top with cheese. Serve immediately.
|
|