Roasted Cauliflower Carbonara

Yield: 4 servings

Prep: 20

Cook: 40

Total: 1

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.

This Roasted Cauliflower Carbonara recipe is brought to you by DAMN DELICIOUS

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