Pasta With Bacon and Cauliflower

pasta-bacon-cauliflower
Photo by  Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 489 calories
    • Fat 12 g
    • Sat Fat 4.7 g
    • Cholesterol 26 mg
    • Sodium 737 mg
    • Protein 26 g
    • Carbohydrate 68 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 347 mg

Ingredients

  1. Check 12ounces spaghetti (3/4 box)
  2. Check 6 slices bacon
  3. Check 1/3cup fresh sage leaves
  4. Check 1 small head cauliflower (about 1 1/2 pounds), cut into small florets
  5. Check kosher salt and black pepper
  6. Check 3/4cup grated pecorino (3 ounces)

Directions

  1. Cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water, and return the pasta to the pot.
  2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and crumble.
  3. Add the sage to the drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes. Transfer to the plate with the bacon.
  4. Add the cauliflower, ¼ cup water, and ¼ teaspoon each salt and pepper to the drippings in the skillet and cook, covered, for 2 minutes.
  5. Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
  6. Add the reserved pasta water and ½ cup pecorino to the pasta; toss until creamy. Add the cauliflower, sage, and bacon and toss. Sprinkle with remaining pecorino.