Linguini with Roasted Cauliflower and Bacon

Name: Linguini with Roasted Cauliflower and Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Recipe GLPR851e88a9e37ce3

Main Course

40 min

512 cal

Servings: 4

Oven

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at every Charlotte chain—bacon, cauliflower, pasta, cream, and parmesan are bulk items with no specialty hunting required. The 40-minute window is honest: roasting cauliflower takes 20–25 minutes, which leaves realistic time for pasta water and the quick cream sauce, though active prep adds another 5–10 minutes that could surprise a cook rushing weeknight dinner. Cost per serving lands around $3–4, driven by the half-pound of bacon and cream, making this a moderate-price dish that reheats well the next day. The recipe feeds four generously, requires no special technique, and tolerates a little slouching on timing—a forgiving household weeknight winner that doesn't demand constant attention.