Roasted Cauliflower Fettuccine
By garry53
Ingredients
- 1 head cauliflower, cut into florets
- 3 tablespoons water
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 1/2 teaspoons olive oil, divided
- 8 ounces uncooked fettuccine
- 1 1/2 ounces pancetta or cured bacon, finely chopped
- 1 1/2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons minced fresh garlic
- 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Details
Preparation time 12mins
Cooking time 64mins
Preparation
Step 1
1. Preheat oven to 400°.
2. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Heat a large skillet over medium heat. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta; toss. Top with cheese. Serve immediately.
You'll also love
- Pumpkin Dream Cake with Cinnamon... 0/5 (0 Votes)
- ORANGE TARRAGON MARINADE 0/5 (0 Votes)
- MONGOLIAN BEEF AND CABBAGE 0/5 (0 Votes)
- Noodles and Pot cheese 0/5 (0 Votes)
- Canadian Noodles 0/5 (0 Votes)
- Pasta-Mario Batali's Baked Ziti... 0/5 (0 Votes)
- Macaroni moose casserole 1.5/5 (2 Votes)
- Cauliflower, Bacon, and Olive Pasta 0/5 (0 Votes)
Review this recipe