Pasta with Cauliflower, Bacon and Sage

I love Cauliflower. Bacon is my favorite seasoning. Pasta With Cauliflower, Bacon and Sage had to be tried. It was just as I thought it would be. Great dish for a winter night. Try it!

Pasta With Cauliflower, Bacon and Sage

New York Times

 

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.

 

Ingredients

 

1           medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets

2 to 3    tablespoons olive oil, plus more as needed

Kosher salt and black pepper

½          pound thick-cut bacon, diced

1           packed cup fresh sage leaves

1           pound short pasta, such as gemelli, casarecce or penne

Zest and juice of one 1 lemon, separated

½          cup grated Parmesan cheese, plus more for serving

 

Preparation

 

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.