Thursday, November 11, 2010

What's Cooking: Pasta With Bacon and Cauliflower

This recipe was really delicious, but it's super rich. I've never used pecorino in a recipe before. Actually I didn't know what it was before this (it's a type of cheese). It has a really distinct taste that was wonderful with the cauliflower.

The recipe is from Real Simple ...


• 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

• salt and black pepper

• 3/4 cup grated pecorino (3 ounces)


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

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.

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.

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.

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

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.

Photos by moi

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