Description
This Charred Cauliflower Carbonara is a flavorful twist on the classic Italian pasta dish, combining smoky roasted cauliflower with crispy bacon and a creamy parmesan egg sauce. Perfect for a comforting yet veggie-packed meal, ready in just 45 minutes and serving two people.
Ingredients
Produce
- 1 large head cauliflower, chopped (or 2 heads for more)
- 4 garlic cloves, minced
- 1/4 cup chopped fresh parsley
Meat
- 12 slices thick-cut bacon, chopped
Pasta & Grains
- 1/2 pound bucatini
Dairy
- 3 large eggs
- 1 1/2 cups freshly grated parmesan cheese, plus extra for topping
Pantry
- 1/2 teaspoon freshly cracked black pepper
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Cauliflower: Preheat your oven to 425°F. Spread the chopped cauliflower evenly on a baking sheet to prepare for roasting.
- Cook Bacon and Roast Cauliflower: Heat a large skillet over medium heat and add the chopped bacon. Cook until it is crispy and the fat is rendered. Remove the bacon using a slotted spoon and set aside. Keep the bacon fat in the skillet. Drizzle 2 to 3 tablespoons of this bacon fat onto the cauliflower, tossing to coat evenly. Sprinkle with freshly cracked black pepper. Roast the cauliflower for 20 to 25 minutes in the oven, tossing occasionally until it becomes charred and golden brown. Meanwhile, boil water and cook the bucatini pasta as per package instructions.
- Prepare Egg and Cheese Mixture: In a bowl, whisk together the eggs and the freshly grated parmesan cheese thoroughly.
- Sauté Garlic and Combine Pasta: Return the skillet with the reserved bacon fat to low heat. Add the minced garlic and stir for about one minute until fragrant. Add the cooked bucatini to the skillet and toss well to coat the pasta in the bacon fat. Remove the skillet from the heat immediately.
- Create Creamy Sauce: Pour the egg and parmesan mixture into the skillet with the pasta and stir quickly and constantly. The residual heat will gently cook the eggs, forming a creamy sauce. Continue tossing for 3 to 4 minutes until the sauce thickens and coats the pasta beautifully.
- Finish and Serve: Toss in the crispy bacon pieces and the roasted cauliflower. Mix gently to combine all ingredients. Sprinkle with chopped parsley and extra parmesan cheese on top. Adjust seasoning with salt and pepper if needed. Serve the dish immediately for the best flavor.
Notes
- Ensure the skillet is removed from heat before adding the egg mixture to prevent scrambling.
- You can substitute bucatini with spaghetti or any other long pasta.
- For extra smoky flavor, use smoked bacon.
- Adjust the amount of black pepper according to your taste preference.
- Leftover cauliflower can be stored separately and reheated, but the sauce is best freshly made.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
