Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4
 Con Poulos

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.

Step 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.

Ratings & Reviews

/5
Reviews
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