Linguini with Roasted Cauliflower and Bacon
Recipe GLPR851e88a9e37ce3
Tender linguini tossed with crispy bacon, golden roasted cauliflower florets, and a silky cream sauce infused with garlic and bright lemon juice. A comforting yet elegant pasta dish finished with freshly grated Parmesan.
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Ingredients
250g streaky bacon, chopped
1 head of cauliflower, cut into florets
2 tablespoons olive oil
salt and pepper to taste
1 garlic clove, thinly sliced
50-100ml heavy cream
1 tablespoon fresh lemon juice
500g linguini, cooked and drained (reserve 1 cup pasta cooking water)
Parmesan cheese, freshly grated
Directions
Preheat your oven to 180°C (350°F).
Arrange the cauliflower florets on a roasting tray. Drizzle with olive oil and season generously with salt and pepper. Roast for 20–25 minutes until the florets are golden brown and tender throughout.
While the cauliflower roasts, cook the linguini in salted boiling water according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water, and set aside.
In a large frying pan over medium-high heat, cook the chopped bacon until crisp and golden, about 5–7 minutes. Transfer the bacon to a paper towel-lined plate and discard most of the bacon fat from the pan, leaving about 1 tablespoon.
Add the sliced garlic to the pan and sauté for about 30 seconds until fragrant.
Pour in the cream and lemon juice, stirring gently to combine. Bring to a gentle simmer.
Remove the roasted cauliflower from the oven and add it to the cream sauce along with the cooked bacon. Toss gently and season to taste with salt and pepper.
Add the cooked linguini to the pan and toss everything together until the pasta is well coated with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water a little at a time until you reach your desired consistency.
Divide into serving bowls and top with freshly grated Parmesan cheese. Serve immediately.
