Charred Cauliflower Carbonara
User Reviews
5
4 reviews
Excellent
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Total Time
45 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Charred Cauliflower Carbonara
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 12 lices Bacon chopped, thick-cut
- 1 cauliflower chopped (or 2, if you really really love it, large head
- 1/2 teaspoon black pepper freshly cracked
- 1/2 pound bucatini pasta
- 4 garlic minced, cloves
- 3 egg large
- 1 1/2 cups Parmesan Cheese plus extra for topping, freshly grated
- 1/4 cup parsley chopped, fresh
- salt if needed, for taste
- black pepper if needed, for taste
Instructions
- Preheat the oven to 425 degrees F. Place the chopped cauliflower on a baking sheet.
- 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.
- Whisk together the eggs and grated parmesan.
- 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!
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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