Pasta With Bacon and Cauliflower

Photo by Con Poulos

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 30 min
Total Time 30 min
Nutritional Information
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
March 2010

Cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water, and return the pasta to the pot.

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.

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.

Ingredients

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

Directions

Cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water, and return the pasta to the pot.
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.
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.
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.
Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
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.