Carbonara with Roasted Cauliflower
Carbonara with Roasted Cauliflower
30 minutes total / Calories 486
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Pork/Sausage
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Carbonara Recipes
Check out a variety of delicious Carbonara recipes from Barilla
Ingredients
Serves 6
| 1 | Box Barilla® Medium Shells |
| 1 | Head cauliflower, cut in florets |
| To taste | Extra virgin olive oil |
| 1 | Cup guanciale (Italian cured meat), julienne |
| 4 | Egg yolks |
| 1 | Cup Parmigiano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Turn the oven on to 450° F.
Step 2
Coat cauliflower with olive oil, season with salt and pepper and roast in the oven until slightly brown, about 15 minutes. Set aside.
Step 3
Place a pot of water to boil; cook pasta according to the directions.
Step 4
Meanwhile in large skillet, sauté guanciale until it gets slightly crispy.
Step 5
In a separate bowl mix yolks, cheese, salt.
Step 6
Drain pasta then toss over low heat with guanciale and cauliflower.
Step 7
Turn off heat and stir in yolk mixture making sure they are cooked enough to coat pasta but not scrambled.
Step 8
Serve immediately with freshly ground black pepper sprinkled on top.