Pasta with cauliflower and guanciale

• 11 oz mezze maniche rigate pasta (320g)
• 4 oz guanciale (120g)
• 12 oz cauliflower florets (350g)
• Fresh thyme, to taste
• Fine salt, to taste
• Black pepper, to taste

Prepare the guanciale:

• Slice the guanciale into thin strips and set aside.

Cook the cauliflower:

• Bring a large pot of salted water to a boil.
• Meanwhile, remove the cauliflower leaves and cut off the florets. Halve the florets if they are large.
• Boil the cauliflower florets for 5 minutes.

Crisp the guanciale:

• While the cauliflower cooks, heat a skillet over medium heat.
• Add the guanciale strips and cook for about 5 minutes until they are slightly crispy. There’s no need to add oil, as the guanciale will release its fat.

Combine cauliflower and guanciale:

• Using a slotted spoon, transfer the cooked cauliflower florets directly into the skillet with the guanciale.
• In the same boiling water, cook the pasta for 12 minutes or according to the package instructions.

Finish the sauce:

• Cook the cauliflower and guanciale together for 3 minutes, letting the flavors combine.

Combine with pasta:

• Once the pasta is cooked, drain it and add it directly into the skillet with the cauliflower and guanciale.
• Season with fresh thyme leaves, salt, and black pepper. Stir well to combine.

Serve:

• Serve the pasta hot and enjoy immediately!