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Cauliflower and pancetta carbonara


Serves: 4
timeTotal time:
Cauliflower and pancetta carbonara
Photographed by Lauren Mclean

Cauliflower and pancetta carbonara


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
670Kcal
Fat
35gr
Saturates
16gr
Carbs
59gr
Sugars
5gr
Fibre
6gr
Protein
31gr
Salt
2.5gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 300g penne rigate pasta
  • 1 head of cauliflower, broken into small florets
  • 1 x 206g pack cubetti di pancetta
  • 6 tbsp crème fraîche
  • 2 medium eggs
  • 1 tbsp wholegrain mustard
  • 50g Parmesan, grated
  • a small handful of flat-leaf parsley, chopped

Step by step

  1. Bring a large saucepan of salted water to the boil, add the penne and cook for 8 minutes. Add the cauliflower florets and cook for a further 4-6 minutes, until both the pasta and the cauliflower are al dente.
  2. Meanwhile, put the pancetta in a dry frying pan and fry over a medium heat until golden and starting to crisp. Set aside once it's done.
  3. Whisk together the crème fraîche, eggs, mustard and three-quarters of the Parmesan, then season well with freshly ground black pepper (there's no need to add salt at this stage as the pancetta is salty).
    Tip
    The 'rigate' in penne rigate means ridged, and refers to the furrowed surface of the pasta, which helps the sauce cling to it.
  4. When the pasta and cauliflower are cooked, drain them both thoroughly in a colander, then return them to the pan and stir in the crème fraîche mixture and half the pancetta. Serve in four warm bowls, with the parsley and the remaining pancetta and Parmesan over the top.

    NOTE: This recipe contains partially cooked eggs.

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