Orecchiette Carbonara with Roasted Cauliflower

Barilla Collezione Orecchiette Pasta

Made with

Barilla Collezione Orecchiette



Ingredients for 6 people

  • 1 box Barilla® Collezione Orecchiette
  • 1 head cauliflower, cut in florets
  • Extra virgin olive oil to taste
  • 1 cup guanciale (Italian cured meat), julienne
  • 4 egg yolks
  • 1 cup Parmigiano cheese, grated
  • Salt and black pepper to taste


  • Turn the oven on to 450° F.
  • Coat cauliflower with olive oil, season with salt and pepper and roast in the oven until slightly brown, about 15 minutes. Set aside.
  • Place a pot of water to boil; cook pasta according to the directions.
  • Meanwhile in large skillet, sauté guanciale until it gets slightly crispy.
  • In a separate bowl mix yolks, cheese, salt.
  • Drain pasta then toss over low heat with guanciale and cauliflower.
  • Turn off heat and stir in yolk mixture making sure they are cooked enough to coat pasta but not scrambled.
  • Serve immediately with freshly ground black pepper sprinkled on top.
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