1 head cauliflower, cut into florets1 bag frozen cauliflower
- 3 T water
- 1/4 t kosher salt
- 1/4 t black pepper
- 4 1/2 t olive oil, divided
- 8 ounces uncooked fettuccine
- 1 1/2 ounces
pancetta or curedbacon, finely chopped
- 1 1/2 t grated lemon rind
- 1 T
freshlemon juice 2 teaspoons chopped fresh thyme1 t thyme
- 1 1/2 t minced fresh garlic
- 2 ounces grated Parmesan cheese
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.*
3. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
4. Heat a large skillet over medium heat. Add
pancetta bacon to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta bacon; 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 bacon; toss. Top with cheese. Serve immediately.
*Since I used frozen cauliflower, it cooked much more quickly. If you use frozen, check after 25 minutes.
Recipe from Cooking Light.