Linguine Carbonara With Cauliflower

linguine-carbonara
Photo by Marcus Nilsson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 615 calories
    • Fat 26 g
    • Sat Fat 8 g
    • Cholesterol 284 mg
    • Sodium 972 mg
    • Protein 29 g
    • Carbohydrate 68 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 360 mg

Cook the pasta according to the package directions, reserving ½ cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, brown the pancetta in a large skillet over medium heat, tossing occasionally, until crisp, 8 to 10 minutes. Transfer to a plate; reserve the skillet.

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.

Ingredients

  1. Check 3/4 pound linguine or another long pasta
  2. Check 4 ounces pancetta or 5 slices bacon, chopped
  3. Check 2 tablespoons olive oil
  4. Check 1 small head cauliflower (about 1 1/2 pounds), cut into small florets
  5. Check kosher salt and black pepper
  6. Check 1 large egg, plus 4 large egg yolks, beaten
  7. Check 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; reserve the skillet.
  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.
  4. Uncover the cauliflower and cook, tossing occasionally, until golden brown and tender, 4 to 6 minutes more.
  5. Add the cauliflower, pancetta, 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.