Ingredients: |
Ingredients: 1 head cauliflower, cored and sliced into small pieces
Extra virgin olive oil
Kosher salt
12 ounces dried spaghetti or linguine
3 eggs
1/2 cup grated fresh Parmesan cheese
2 cloves garlic, crushed with a garlic press or 1 tsp. of minced jarred garlic
1 - 2 tablespoons crushed Calabrian chilies (or to taste)
2 tablespoons capers
1 tablespoon butter
1/4 cup chopped fresh Italian parsley
1/4 cup course breadcrumbs
Optional: 4-5 slices bacon, cooked and chopped
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Directions: |
Directions:Heat oven to 425 degrees.
1. Toss cauliflower on a large rimmed baking sheet with enough olive oil to coat; sprinkle with salt. Roast until tender and golden, 15 - 20 minutes (the cauliflower can be roasted 1 or 2 days ahead and refrigerated)
2. Bring a large pot of water to a boil and add 2 tablespoons salt. Add the spaghetti and cook until al dente, about 10 minutes.
3. While the spaghetti cooks, crack the eggs into a mixing bowl large enough to hold the spaghetti; season with a pinch of salt and whisk the eggs. Stir in half the Parmesan cheese.
4 Heat a 10 or 12-inch skillet over medium heat. Pour in enough oil to coat the bottom of the pan. Add the cauliflower and garlic, stirring. Cook a few minutes until fragrant (but don't let the garlic turn brown). Scoop in a tablespoon or so of the pasta cooking water then add the chilies, capers and butter. Cook another minute or two then turn off the heat.
5. Just before draining the spaghetti, scoop out 1/4 cup of the cooking water and whisk it into the eggs. Add the drained spaghetti to the bowl and toss with tongs until the pasta is well coated and the sauce thickens a bit. Stir in the cauliflower mixture and parsley. (Add optional bacon at this point)
6. Serve in bowls with more cheeseand breadcrumbs over the top. |
This recipe for Spicy Calabrian Cauliflower Carbonara is from