Spaghetti alla Carbona is a classic pasta dish that requires only a few basic ingredients, comes together in minutes and is so wonderfully sinful it should be illegal.
There are only a few ingredients needed for this amazing pasta dish - pasta, eggs, cured pork such as bacon or pancetta, a hard aged cheese such as Parmesan or Pecorino and plenty of freshly ground black pepper. This dish is sooo much more than the sum of its parts. Steaming hot pasta is tossed with raw eggs and grated cheese resulting in a luxuriously creamy sauce, without the addition of any cream. I just love roasted cauliflower and I thought it would work well with this dish. I replaced the Parmesan with an aged Asiago cheese because that is what I had on hand.
Spaghetti alla Carbonara with Roasted Cauliflower
- 1/2 medium head cauliflower, cut into florets
- olive oil
- 3 slices thick cut bacon, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnishing
- 1/2 lb. spaghetti
- freshly ground black pepper
Preheat oven to 375 F. Toss cauliflower with olive oil. Season with salt and pepper. Spread on a baking sheet. Roast until golden brown - about 25 minutes. In a large pot of salted boiling water cook pasta until al dente. Drain, reserving about 1/2 cup of the starchy pasta water. Meanwhile, cook bacon until crisp. Remove bacon from pan with slotted spoon and cook onion in drippings until softened. Add garlic and cook 1 or 2 minutes longer. In a small bowl mix eggs, Parmesan, and a splash of pasta water. Off the heat, toss the pasta ( the pasta has to be very hot for this to work) with the egg mixture, tossing together until the sauce becomes creamy. Add the roasted cauliflower, cooked bacon/onion mixture and lots of freshly ground black pepper. Arrange on serving bowls and garnish with freshly grated Parmesan.
Tags: pasta, spaghetti, bacon, cauliflower, Asiago