Penne Pasta With Cauliflower and Pancetta
User Reviews
5
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Course
Main Course
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Cuisine
American
Penne Pasta With Cauliflower and Pancetta
Description
This recipe starts by making toasted sourdough breadcrumbs drizzled with olive oil and seasoned with salt, providing a crisp topping. The pasta is cooked al dente and set aside with some pasta water reserved. Pancetta is cooked until crisp, then removed. Cauliflower florets are browned in olive oil with garlic and seasoned with kosher salt, repeated in batches to ensure even cooking. The pasta and pancetta are likely added back to the pan with cheese and parsley to combine flavors while maintaining a balance of textures: tender pasta, savory pancetta, soft cauliflower, and crunchy crumbs.
The garlic offers aromatic depth, while chili flakes contribute a gentle heat. Parmesan cheese brings umami and a creamy finish. Fresh parsley adds brightness. This dish pairs well with simple salads or steamed vegetables if desired.
The technique of cooking cauliflower in batches preserves browning and flavor. Using sourdough bread for crumbs gives a nutty, robust crunch. Reserving pasta water allows adjustment of sauce consistency. This layered approach ensures the pasta is coated with flavorful juice without being overly wet.
Ingredients
- 3 lices sourdough bread , cut into ½-inch pieces
- ¼ cup extra-virgin olive oil plus 1 tablespoon
- kosher salt
- 1 pound penne pasta
- 6 ounces pancetta deli sliced
- 1 cauliflower stalks removed and florets cut into ½-inch pieces, head
- 6 cloves garlic , minced
- 2 tablespoons butter
- 1 teaspoon dried chili flakes
- ⅓ cup Parmesan Cheese grated
- ¼ cup Italian parsley chopped
- black pepper freshly ground
Instructions
- Toss the bread crumbs with 1 tablespoon of olive oil and place on a baking sheet and sprinkle with kosher salt. Toast in the oven until the bread is golden and let cool. Crumble the croutons into small pieces by pouring into a gallon bag and crushing with the bottom of a heavy bottomed pan or a rolling pin.
- Boil the penne pasta in salted water according to package directions and drain, reserving ½ cup of the pasta water.
- Meanwhile, add 1 tablespoon olive oil to a dutch oven or large, high-sided skilled and cook the pancetta slices until cooked through. Transfer to a plate topped with paper towels and drain.
- Heat ⅛ cup of the olive oil in a large dutch oven or high sided fry pan over medium-high heat. Add half of the cauliflower and cook until browned, about 5 minutes, stirring occasionally. Add half of the garlic and cook for 30 seconds and season with kosher salt and transfer to a bowl. Repeat the process with the remaining cauliflower and garlic and add to the reserved cauliflower to the pan. Add 1 tablespoon of the butter and the chili flakes and stir to coat. Add ¼ cup of the reserved pasta water and cook for 3-4 minutes. Add the penne to the skillet along with the remaining 1 tablespoon of butter, Parmesan cheese, crushed bread crumbs and cooked pancetta and cook together for 1-2 more minutes. Season with additional kosher salt and freshly ground black pepper. Garnish with Italian parsley and serve.
- Recipe adapted from Franny's Simple Seasonal Italian
User Reviews
Overall Rating
5
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