Pasta with Cauliflower, Bacon, and Bread Crumbs
Why This Recipe Works
Pasta, nutty cauliflower, meaty bacon and crispy bread crumbs are a wonderful combination when the flavors and textures are all balanced. We brown our cauliflower in a skillet to develop its flavors and drive off some of the water to keep it from becoming mushy. By employing a risotto method and cooking our pasta in a small amount of water, we skip the draining step and make a creamy sauce for this dish as the pasta cooks. Finally, we top our pasta with bacon-flavored bread crumbs to add texture and another layer of flavor.
IngredientsPrint Shopping List
|3||slices bacon, cut into 1/4-inch pieces|
|½||cup panko bread crumbs|
|Salt and pepper|
|2||tablespoons vegetable oil|
|1||large head cauliflower (3 pounds), cored and cut into 1-inch florets|
|1||onion, chopped fine|
|½||teaspoon minced fresh thyme|
|5 ½||cups chicken broth|
|½||cup dry white wine|
|3||tablespoons minced fresh parsley|
|1||teaspoon lemon juice, plus lemon wedges for serving|
Per Serving (Serves 4)
- Calories 803
- Cholesterol 24 mg
- Fat 22 g
- Sodium 1733 mg
- Saturated 5 g
- Carbs 118 g
- Trans 1 g
- Dietary Fiber 10 g
- Monounsaturated 11 g
- Sugar 15 g
- Polyunsaturated 4 g
- Protein 32 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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InstructionsServes 4 to 6
Farfalle, orecchiette, or gemelli can be substituted for the campanelle. If the pasta seems too dry, stir in up to 1/4 cup of hot water.
1. Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet.
2. Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm.
3. Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
4. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.