Roasted Cauliflower Carbonara
 
 
Makes 4-6 servings
Ingredients
  • 1 head cauliflower, cut into ¾" pieces
  • ¼ cup + 3½ teaspoons olive oil, divided
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper, divided
  • 1 garlic clove, minced
  • 6 ounces bacon, diced
  • 3 egg yolks
  • ⅔ cup finely grated Parmigiano-Reggiano cheese, plus more for serving
  • 8 ounces medium shells or other short pasta
  • 5 tablespoons chopped fresh parsley
Instructions
  1. Preheat oven to 450 degrees. Place cauliflower on a baking sheet. Drizzle with ¼ cup olive oil, season with salt and ½ teaspoon pepper, and toss to coat. Bake for 15 minutes, remove from the oven and stir gently. Bake for another 15 minutes or until cauliflower is caramelized and fork tender. Remove from the oven, add garlic and stir gently.
  2. In a large fry pan, cook bacon on medium heat until fat renders and bacon crisps, 8-10 minutes. Remove bacon from pan and set aside on paper towels to drain. Transfer 2 teaspoons of fat from pan to a large bowl.
  3. Add egg yolks, Parmigiano-Reggiano cheese, and remaining 3½ teaspoons olive oil and 1½ teaspoons pepper to bowl and stir to combine.
  4. Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
  5. Add ⅓ cup reserved cooking liquid to bowl with egg yolk and cheese mixture and stir vigorously until combined.
  6. Add cooked pasta and stir to combine. If necessary, add additional cooking liquid to loosen the sauce.
  7. Add cooked cauliflower and bacon and parsley and stir combine. Garnish with additional Parmigiano-Reggiano cheese and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-cauliflower-carbonara/