Categories: Pasta
Ingredients
- Salt
- 1 lb. penne
- 1 head of cauliflower
- 2 tbsp. olive oil
- 1/4 lb. pancetta, cut into fine dice
- 1 onion, finely chopped
- 2 to 3 sprigs of fresh rosemary, leaves removed and finely chopped
- 3 large garlic cloves, chopped
- Black pepper
- Freshly grated nutmeg
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 cup grated Pecorino Romano or super sharp white cheddar cheese
Directions
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Heat a large pot of water to a boil for the pasta, salt the water and cook the pasta to al dente.
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Trim the cauliflower and chop it into small florets. Heat the olive oil in a large skillet with a lid or in a Dutch oven over medium to medium-high heat.
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Cook the pancetta for a couple of minutes to crisp the pancetta and render its fat.
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Add the onions, rosemary and garlic, then stir and add the florets. Season with salt, pepper and a little nutmeg. Cover the pan and cook for 7 to 8 minutes, stirring occasionally.
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When the cauliflower is just about tender, remove the lid, add the wine and cook down for a minute or so. Add the stock, reduce the heat, and cover until the pasta is ready.
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Drain the pasta, toss with the cauliflower mixture and cheese and adjust the seasonings to taste.
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Garnish shallow bowls of pasta and cauliflower with a sprig of rosemary.