Pasta with Cauliflower and Guanciale

Name: Pasta with Cauliflower and Guanciale
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Mezze Maniche Rigate pasta 11.3 oz; Jowls 4.4 oz; Cauliflower 12.3 oz; Thyme to taste; Fine salt to taste; Black pepper to taste

417

Calories per serving

Lactose Free

Energy Kcal 417
Carbohydrates g 68.7
of which sugars g 4.3
Protein g 17.3
Fats g 8.1
of which saturated fat g 2.91
Fiber g 3.9
Cholesterol mg 20
Sodium mg 812

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4 persone
Cost: Low

PRESENTATION

If you believe there aren't any tasty dishes with cauliflower, we'll quickly change your mind with our pasta with cauliflower and guanciale recipe. Crispy and golden strips of guanciale with their savory and enticing taste tone down the strong flavor of cauliflower florets, achieving a skillful balance between rustic ingredients that evoke farm flavors. Pasta with cauliflower and guanciale can be considered a variant of the famous gricia and is perfect for those who want to bring an easy and quick dish to the table that highlights winter vegetables without forgetting taste. But we are no strangers to these alluring combinations that, with clever tweaks, make even the least loved ingredients appetizing: from the extravagant and unusual cauliflower fake pizza to the velvety and creamy cauliflower puree, we have something for every taste!

Come and discover all our other cauliflower recipes:

INGREDIENTS: Mezze Maniche Rigate pasta 11.3 oz (320 g); Jowls 4.4 oz (120 g); Cauliflower 12.3 oz (350 g); Thyme to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta with Cauliflower and Guanciale

To make pasta with cauliflower and guanciale, slice the guanciale 1 then cut each slice into strips 2 and set them aside. Place a pot full of salted water on the stove and bring it to a boil. In the meantime, take care of the cauliflower: remove the leaves 3

and cut off the individual florets by cutting into the base of the stem 4, then halve the florets 5, and boil them in the boiling water for 5 minutes 6.

Meanwhile, sauté the guanciale strips in a pan over medium heat for 5 minutes 7, they should be just crispy, there’s no need to add oil. At this point, the cauliflower florets will be ready, so scoop them out with a slotted spoon directly into the pan with the guanciale 8 and you can cook the pasta in the same water 9 for 12 minutes or the time indicated on the package.

Continue cooking the cauliflower with the guanciale for 3 minutes and then your sauce will be ready 10. When the pasta is cooked, drain it directly into the pan with the sauce 11, season with fresh thyme leaves 12,

adjust with salt and pepper 13 and mix with a spoon. Your pasta with cauliflower and guanciale is ready 14, enjoy it hot 15!

Storage

You can store pasta with cauliflower and guanciale for up to one day. Freezing is not recommended.

Tip

Guanciale can be replaced with sweet pancetta or diced cooked ham if you prefer a milder taste. If you can't resist topping your pasta with grated cheese, we recommend choosing one that is not too aged to best balance the dish's saltiness.

For the translation of some texts, artificial intelligence tools may have been used.