Pasta with cauliflower and pancetta (Pasta con cavolfiore e pancetta) from Italy al Dente: Pasta, Risotto, Gnocchi, Polenta, Soup by Biba Caggiano

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  • Eat Your Books

    See recipe for variation.

  • JimCampbell on July 29, 2025

    A 4.0 out of 5. This is one of our go-to recipes. Super easy to make. We boil the cauliflower just until al dente, remove it, and add the pasta to the water. We've also roasted the cauliflower, which adds complexity to the dish. We skip the breadcrumbs, and we don't use much oil. Just enough to get the pancetta going. Add chopped onion with pancetta and go low-n-slow to render the fat. De-glaze with some stock to add some liquid and flavor. Combine everything at the end, add pasta water as necessary and grate on the Parmesan. We really enjoy the dish and make it every other month or so.

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