Pasta with Cauliflower, Bacon and Sage

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Pasta with Cauliflower, Bacon and Sage

A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of starchy pasta water: Swirled with lemon juice and Parmesan, it creates a luxurious sauce without the addition of cream or butter. Add more pasta water than you think you need, so the pasta stays moist as it absorbs the sauce.

Rating

Ingredients

  • 1medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets
  • 2 to 3tablespoons olive oil, plus more as needed
  • Kosher salt and black pepper
  • 1/2pound thick-cut bacon, diced
  • 1packed cup fresh sage leaves
  • 1pound short pasta, such as gemelli, casarecce or penne
  • Zest and juice of one 1 lemon, separated
  • 1/2cup grated Parmesan cheese, plus more for serving
Set base servings to enable scaling:

Directions

Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.

Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.

Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.

Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.

Nutrition

Info
Trans Fat: 0 gramsFat: 28 gramsCalories: 651Saturated Fat: 10 gramsUnsaturated Fat: 16 gramsSodium: 776 milligramsSugar: 6 gramsFiber: 15 gramsCarbohydrate: 80 gramsProtein: 25 grams
Italian

Source: https://cooking.nytimes.com/recipes/1020719-pasta-with-cauliflower-bacon-and-sage