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–+ servings
Roasted Cauliflower Carbonara

Roasted Cauliflower Carbonara

Yield: 4 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
My favorite pasta dish ever! Loaded with crispy bacon, perfectly roasted garlic cauliflower + the best Parmesan sauce EVER.
5 stars (2 ratings)

Ingredients

  • 8 ounces spaghetti
  • 2 large eggs
  • ½ cup freshly grated Parmesan
  • 4 slices bacon, diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons chopped fresh thyme leaves

For the roasted cauliflower

  • 16 ounces cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place cauliflower florets in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  • In a small bowl, whisk together eggs and Parmesan; set aside.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
  • Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
  • Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  • Serve immediately, garnished with thyme, if desired.