At first, you might be thinking, “why?” But trust me– once you try this, you might never go back to regular carbonara again. We absolutely love this recipe, and make it all the time. Making fresh pasta is optional, but absolutely takes this recipe to the next level!
Spaghetti Carbonara with Roasted Cauliflower
A delicious twist on classic carbonara– garlicy, roasted cauliflower florets.
Servings: 4 servings
Calories: 650kcal
Ingredients
For the Cauliflower:
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- salt and pepper, to taste
- garlic powder, to taste
For the Pasta:
- 1 lb spaghetti
- salt and pepper, to taste
- 3 large eggs
- 1 c parmesan cheese (powdered or freshly grated)
- 8 slices thick cut bacon (or bacon of your choosing)
- 2-3 tbsp minced garlic (adjust to fit your preferences)
- 1 c reserved pasta water
Instructions
For the Cauliflower:
- Preheat oven to 400º, and prepare cauliflower by cutting it into bite-sized florets. Coat evenly in olive oil, and season with salt and pepper.
- Roast for 20-30 minutes, or until golden brown. Immediately upon removing from the oven, sprinkle generously with garlic powder and set aside.
For the Pasta:
- While the cauliflower roasts, begin to prepare the pasta. Set a pot of salted water over high heat, and cook noodles according to package instructions. Reserve about 1 cup of pasta water
- In a medium sized bowl, add eggs and parmesan cheese. Whisk until combined, and set aside.
- While pasta water is heating up and cauliflower is roasting, set a large skillet over medium heat. Cook the bacon, and set it aside to drain on a paper towel-lined plate. Reserve the bacon fat.
- Lower the heat to medium-low, and add garlic to the skillet. Let it fry in the bacon fat for about one minute, or until golden. By now, the pasta should be prepared and drained.
- Add the cooked spaghetti to the garlic and bacon fat mixture, and make sure to evenly coat the noodles. Remove from the heat.
- Pour egg and parmesan mixture over your pasta, and stir until creamy. Make sure not to scramble the eggs. If the pasta seems dry, slowly add reserved pasta water to loosen the sauce, and keep what's left to help keep the pasta creamy when reheated.
- Season generously with salt and pepper, and crumble in the bacon. Stir to evenly combine, and add roasted cauliflower. Stir the mixture once more, and then serve!