- 4
Ingredients
- 3 slices bacon, cut into 1/4-inch pieces
- 1/2 cup panko bread crumbs
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
- 1 onion, chopped fine
- 1/2 teaspoon minced fresh thyme
- 1 pound campanelle
- 5 1/2 cups chicken broth
- 1/2 cup dry white wine
- 3 tablespoons minced fresh parsley
- 1 teaspoon lemon juice, plus lemon wedges for serving
Preparation
Step 1
1. Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet.
2. Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm.
3. Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
4. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.