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Roasted Cauliflower Carbonara
5 from 6 votes

Roasted Cauliflower Carbonara

My favorite pasta dish ever! Loaded with crispy bacon, perfectly roasted garlic cauliflower + the best Parmesan sauce EVER.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  5. In a small bowl, whisk together eggs and Parmesan; set aside.
  6. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
  7. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
  8. 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.
  9. Serve immediately, garnished with thyme, if desired.