Categories: Pasta

Ingredients

• 1 small head cauliflower florets, trimmed into 3/4" pieces
• 5 tbsp olive oil
• Kosher salt and black pepper
• 1/4 cup chicken broth
• 6 oz. thick-cut bacon, cut into matchstick strips
• 6 garlic cloves, very finely chopped
• 3/4 cup dry white wine
• 1 lb. mezze penne rigate
• 1 1/2 cups grated pecorino
• 1/3 cup roughly chopped flat-leaf parsley

Directions

1. Preheat the oven to 500.

2. Combine the cauliflower with 2 tbsp of the olive oil in a baking dish and toss to coat. Season with salt and pepper, then drizzle all over with the chicken broth. Roast about 15 minutes, until golden and tender.

3. Bring a very large pot of generously salted water to a boil. Cook the bacon in the remaining 3 tbsp of olive oil in a heavy-bottomed pot until golden. Add the garlic and cook for 30 seconds more. Add the white wine, 1 tsp salt and black pepper. Bring to a simmer, then remove from the heat.

4. Cook the pasta as directed until al dente. When the pasta is ready, use a spider to lift it out of the water and transfer to the bacon mixture, allowing the water drippings from the pasta to fall into the pot. Add the roasted cauliflower and enough of the reserved pasta water to make a light sauce. Raise the heat to high, toss well, add the pecorino and parsley and toss again. Serve warm.

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