I absolutely love pasta! This pasta dish is simple but delicious, and the cauliflower makes me feel like I’m being just a little bit healthy. Roasting the cauliflower caramelises it and helps to bring out its sweetness. Adding the bacon pangratta was just an extra touch but adds a crunchy element to the dish – plus, who doesn’t like bacon?!
Hope you guys enjoy 🙂
roasted cauliflower with browned butter garlicy pasta with bacon pangratta
1/2 head cauliflower
2 tbsp olive oil
1/2 chilli flakes
salt and pepper, to taste
4 rashers bacon, roughly chopped
1-2 slices of bread, crusts off (preferrably a day old)
140-150g dried pappardelle
1 tbsp butter
1-2 cloves garlic, crushed
juice of half a lemon
To make the roasted cauliflower preheat oven to 200°C/400°F. Cut cauliflower into small pieces, about 2cm bits. Toss cauliflower in olive oil, chilli flakes, salt and pepper. Bake for 15-20 minutes until browned and caramelised, turning halfway through.
While the bacon is roasting make the pangratta. In a non-stick frying pan cook the bacon until crispy and set aside keeping the oil in the pan. Tear the bread into small pieces and fry for about 2 minutes or until golden brown. If the bacon fat didn’t render add a bit more oil to the pan. Set aside.
Bring a large saucn of salted water to a boil. Cook pasta until al dente. Drain the pasta but reserve a couple of tablespoons of the cooking water.
Wipe down the frypan and add butter. Over a medium heat melt the butter and cook until it’s a deep golden brown.
Add the cooked pasta to the pan with the crushed garlic and lemon juice. Add the reserved cooking water – this just helps to loosen up the sauce a bit.
Serve the pasta with the roasted cauliflower and the pangratta.