Spaghetti with Cauliflower and Bacon

Spaghetti with Cauliflower and Bacon

• 12 oz dried spaghetti (or pasta of your choice)

• 1 Tbs. olive oil

• 4 strips bacon, diced

• ½ thinly sliced onion 

• 1 head cauliflower, cut into florets 

• Pinch of red pepper flakes 

• Zest and juice of 1 lemon 

• ¼ cup breadcrumbs (store-bought or homemade)

Cook spaghetti according to packaging instructions. Strain but save ½ cup pasta liquid. 

In a large saute pan add olive oil and bacon. Render the bacon for about 4 to 6 minutes or until bacon is crispy.  Remove the bacon and place on a paper towel lined plate and remove all but about 2 tablespoons bacon fat from the pan, saving the rest for use later in the recipe. 

Into the same pan, add onion and cauliflower cut into florets. Mix well then cover the pan and cook the cauliflower and onion for 8 to 10 minutes over medium low. Remove the cover and continue cooking for another 8 to 10 minutes or until cauliflower is fork tender. Deglaze the pan with lemon juice. Add cooked pasta and ½ cup pasta cooking liquid. Add ½ cup grated Parmesan cheese and mix well. 

In a small saute pan, add ¼ cup breadcrumbs along with 2 tablespoons of the reserved bacon fat, the zest of 1 lemon, and a pinch of red pepper flakes and cook until breadcrumbs are browned, about 30 seconds.

Serve the pasta topped with breadcrumbs, crumbled bacon, parsley, and more Parmesan cheese. 

Makes about 4 servings.