Carbonara with Charred Cauliflower

Carbonara with Charred Cauliflower
The unusual addition of Cauliflower adds a slightly sweet and charred roasted flavor to this dish. One wouldn't think Carbonara could get any better.
Serves: 2
Ingredients
  • 12 slices thick-cut bacon, chopped
  • 1 large head cauliflower, chopped
  • ½ teaspoon freshly cracked black pepper
  • ½ pound Bucatini
  • 4 garlic cloves, minced
  • 3 large eggs
  • 1 ½ cups freshly grated Parmesan cheese, plus extra for topping
  • ¼ cup chopped fresh parsley
  • Salt + Pepper to taste, if needed
Directions
  1. Preheat the oven to . Place the chopped cauliflower on a baking sheet.
  2. Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. Remove the bacon from the skillet with a slotted spoon, turn off the heat and keep the bacon fat in the pan. Take 2 to 3 tablespoons of the bacon fat and drizzle it on the cauliflower, tossing to coat. Sprinkle with the pepper. Roast for 20 to 25 minutes, tossing occasionally, until the cauliflower is charred and golden. While the cauliflower is roasting, boil the water for the bucatini and cook it.
  3. Whisk together the eggs and grated parmesan.
  4. Heat the skillet with the bacon fat over low heat. Add the garlic cloves and stir, cooking for a minute or so. Add the bucatini to the skillet and toss it well in the bacon fat. Remove the skillet from the heat. Pour in the egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for 3 to 4 minutes or so. Toss in the cooked bacon and cauliflower. Top with the parsley and extra cheese. Taste and season additionally if you'd like. Serve immediately!
Notes
BucatiniBucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced.

You can substitute spaghetti if you like.

 

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