Best Pasta With Cauliflower Bacon And Sage Recipes

PASTA WITH BACON AND CAULIFLOWER image

Provided by Ellen Bales

Categories Pasta

Time 30m

Number Of Ingredients 7

12 oz spaghetti (3/4 box) or pasta of your choice
6 slice bacon
1/3 c fresh sage leaves
1 small head cauliflower cut into small florets
1/4 tsp salt
1/4 tsp pepper
3/4 c grated pecorino or parmesan cheese

Steps:

1. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.
2. In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate. Let cool; then break into pieces.
3. Add the sage to the bacon drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes. Transfer to the paper towel-lined plate.
4. Add the cauliflower, 1/4 cup water, salt and pepper to the skillet and cook, covered, for 2 minutes. Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
5. Add the reserved cooking water and 1/2 cup of the cheese to the pasta and toss until creamy. Add the cauliflower, sage, and bacon, and toss to combine. Sprinkle with the remaining 1/4 cup of cheese before serving.
6. NOTE: If you're pinched for time, you may use a jar of real bacon bits and 2 (10 oz.) packages of frozen cauliflower, thawed. One to two tablespoons dried sage may be substituted for 1/3 cup fresh sage.

Pasta With Cauliflower, Bacon and Sage image

Provided by Lidey Heuck

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

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
1/2 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
1/2 cup grated Parmesan cheese, plus more for serving

Steps:

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.