1 medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets; 2 to 3 tablespoons olive oil, plus more as needed; Kosher salt and black pepper; 1/2 pound thick-cut bacon, diced; 1 packed cup fresh sage leaves; 1 pound short pasta, such as gemelli, casarecce or penne; Zest and juice of one 1 lemon, separated Season to taste with salt and pepper, then add the tomato mixture and toss again. Cook the pasta according to the package directions. 12 oz dried spaghetti (or pasta of your choice) 1 Tbs. Cook bacon in a large saucepan over medium heat until crisp, 3 to 5 minutes. olive oil . Like many great pasta recipes, the ingredient list here is short, but the flavor impact is long. ¼ cup breadcrumbs (store-bought or homemade) Cook spaghetti according to packaging instructions. Zest and juice of 1 lemon . 4 strips bacon, diced . Cook and drain the pasta according to package directions. Drain the pasta, reserving 1 cup (8 fl. To serve, divide the pasta between 4 plates and top with grated Parmesan. Add the pasta and reserved pasta water to the cream sauce, then add the pecorino romano and toss to coat. Pinch of red pepper flakes . 12 ounces spaghetti 6 slices bacon 1/3 cup fresh sage leaves 1 small head cauliflower (about 1 1/2 pounds), cut into small florets salt and pepper 1/4 cup grated pecorino (3 oz.) Add the cauliflower and bacon, drizzle with a little extra olive oil and and toss to combine. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes. Fresh cauliflower florets are sautéed in garlic until golden, then tossed with peas, lemon zest, and a flourish of Parmesan cheese. Spaghetti with Cauliflower and Bacon. Serves 4. total time: 30 minutes. Pasta with Bacon and Cauliflower from Real Simple March 2010. 1 head cauliflower, cut into florets . oz./250 ml) of the pasta cooking water. ½ thinly sliced onion . Add the roasted cauliflower and pine nuts and toss to combine. 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pasta with cauliflower and bacon

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