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