Roasted Cauliflower and Pancetta Parpadelle

1 head cauliflower, cut into small florets
1/4 t chili flakes
12 slices pancetta, cut into thin strips
1/2 C extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 C panko
500 g parpadelle or other ribbon pasta
1/4 C chopped fresh parsley
Parmesan for grating

  • Preheat oven to 450 F.
  • Bring large pot of slated water to a boil.
  • Line a sheet pan with parchment paper and set aside.
  • In a bowl, toss cauliflower, chili flakes and pancetta with 1/4 cup oil.
  • Season with salt and pepper, transfer to sheet pan and bake 15 minutes.
  • Stir in garlic and panko, and continue to bake until cauliflower is tender and panko is golden.
  • Cook pasta until al dente
  • Strain and return pasta to pot, toss with parsley and remaining oil and season with salt and pepper.
  • To serve, divide noodles in warmed pasta bowls, top with roasted cauliflower and garnish with grated Parmesan

1 comment:

  1. Made this tonight and substituted lean Proscuitto an dused only a drizzle of oil on the cauliflower...much less greasy, but oh so tasty!!!


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