Roasted Cauliflower Carbonara
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
Roasted Cauliflower Carbonara
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My favorite pasta dish ever! Loaded with crispy bacon, perfectly roasted garlic cauliflower + the best Parmesan sauce EVER.
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Ingredients
- 8 ounces spaghetti
- 2 egg large
- ½ cup Parmesan Cheese freshly grated
- 4 lices Bacon diced
- 2 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 teaspoons thyme chopped fresh leaves
For the roasted cauliflower
- 16 ounces cauliflower florets
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place cauliflower florets in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
- In a small bowl, whisk together eggs and Parmesan; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
- Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
- Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, garnished with thyme, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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