Categories: Pasta

Ingredients

• Salt
• 1 lb. penne
• 1 head of cauliflower
• 2 tbsp. olive oil
• 1/4 lb. pancetta, cut into fine dice
• 1 onion, finely chopped
• 2 to 3 sprigs of fresh rosemary, leaves removed and finely chopped
• 3 large garlic cloves, chopped
• Black pepper
• Freshly grated nutmeg
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 cup grated Pecorino Romano or super sharp white cheddar cheese

Directions

1. Heat a large pot of water to a boil for the pasta, salt the water and cook the pasta to al dente.

2. Trim the cauliflower and chop it into small florets. Heat the olive oil in a large skillet with a lid or in a Dutch oven over medium to medium-high heat.

3. Cook the pancetta for a couple of minutes to crisp the pancetta and render its fat.

4. Add the onions, rosemary and garlic, then stir and add the florets. Season with salt, pepper and a little nutmeg. Cover the pan and cook for 7 to 8 minutes, stirring occasionally.

5. When the cauliflower is just about tender, remove the lid, add the wine and cook down for a minute or so. Add the stock, reduce the heat, and cover until the pasta is ready.

6. Drain the pasta, toss with the cauliflower mixture and cheese and adjust the seasonings to taste.

7. Garnish shallow bowls of pasta and cauliflower with a sprig of rosemary.

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