This quick pasta is packed with rich flavor.
Thick-cut bacon is the flavorful backbone of this pasta that comes together in less than 30 minutes.
The chopped bacon is cooked in a skillet until nice and crispy.
Photo: Greg DuPree
Then cauliflower florets cook in the bacon drippings until they’re deeply browned and flavorful.
Just like magic, a few ingredients create a satisfying supper.
Pro tip: always ladle out some of the cooking water before draining the pasta.
And remember to always salt the water before cooking the pasta.
Ingredients
6ouncesthick-cut bacon (about 5 slices), chopped
1tablespoonolive oil
4cupscauliflower florets (13 oz.
Using a slotted spoon, transfer to a towel-lined plate.
Discard all but 1 tablespoon drippings from skillet.
Add oil to same skillet; heat over medium-high.
Add cauliflower and salt; cook, stirring occasionally, until browned and crisp-tender, about 10 minutes.
Add garlic to skillet during final 2 minutes of cook time.
Meanwhile, cook pasta according to package directions until just al dente.
Drain, reserving 1/3 cup cooking water.
Add pasta to cauliflower mixture in skillet.
Reserve 14 cup bacon; add remaining bacon to skillet.
Cook over medium, stirring often, for 30 seconds.
Stir in butter, reserved cooking water, and 14 cup each cheese and parsley.
Serve topped with reserved bacon and remaining 14 cup cheese and 2 tablespoons parsley.
2,000 calories a day is used for general nutrition advice.
