Rating: 4 stars
607 Ratings
  • 5 star values: 289
  • 4 star values: 203
  • 3 star values: 50
  • 2 star values: 46
  • 1 star values: 19


Credit: Con Poulos

Recipe Summary

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

489 calories; fat 12g; saturated fat 4.7g; cholesterol 26mg; sodium 737mg; protein 26g; carbohydrates 68g; sugars 3g; fiber 5g; iron 3mg; calcium 347mg.