Pasta with Pancetta and Cauliflower
This pasta pairs browned pancetta with cauliflower in a sauce thickened by egg yolks and Pecorino Romano. The cauliflower is blanched in the same water later used for the pasta, then tossed with garlic, chili and tomatoes so it stays tender but firm. Taking the pan to low heat before adding the yolk mixture gives a glossy coating in the style of carbonara, with no scrambled egg.
Instructions
Bring 4 quarts of water to a boil and cook the cauliflower florets in it for 4 minutes. Lift them into an ice bath to stop the cooking, and keep the pot of water for the pasta.
Heat the olive oil in a large pan over medium-high heat. Add the diced pancetta and let it start to brown.
As soon as the pancetta begins to brown, put the pasta into the boiling water. Cook it until it is about 2 minutes short of al dente.
When the pancetta is almost fully browned, lower the heat to medium and add the garlic and red pepper flakes. Sauté until the garlic turns golden, then add the cauliflower and drained tomatoes and toss until hot. Stir in ¼ cup of the pasta water with salt and pepper.
While the pasta finishes, beat the egg yolks, grated cheese, salt and pepper together until smooth.
Drain the pasta once it is about 2 minutes from al dente. Turn the sauce heat to low, add the pasta to the pan and toss to combine.
Pour the egg mixture over the pasta and toss quickly so it coats the noodles. It should cling as a sauce and not scramble.
Once everything is heated through, move the pasta to a serving bowl or plates. Garnish with chopped parsley and extra Pecorino Romano.
Make it personal.
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