Rating: 3 stars
61 Ratings
  • 1 star values: 11
  • 2 star values: 10
  • 3 star values: 14
  • 4 star values: 15
  • 5 star values: 11
Charlyne Mattox

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

615 calories; fat 26g; saturated fat 8g; cholesterol 284mg; sodium 972mg; protein 29g; carbohydrates 68g; sugars 5g; fiber 4g; iron 4mg; calcium 360mg.
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