Pasta with Cauliflower, Bacon, and Bread Crumbs for Two

From Cook's Illustrated | March/April 2014

Why this recipe works:

Pasta, nutty cauliflower, meaty bacon and crispy bread crumbs are a wonderful combination when the flavors and textures are all balanced. We brown our cauliflower in a skillet to develop its flavors and drive off some of the water to keep it from becoming mushy. By employing a risotto method… read more

Pasta, nutty cauliflower, meaty bacon and crispy bread crumbs are a wonderful combination when the flavors and textures are all balanced. We brown our cauliflower in a skillet to develop its flavors and drive off some of the water to keep it from becoming mushy. By employing a risotto method and cooking our pasta in a small amount of water, we skip the draining step and make a creamy sauce for this dish as the pasta cooks. Finally, we top our pasta with bacon-flavored bread crumbs to add texture and another layer of flavor.

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Serves 2

Farfalle, orecchiette, or gemelli can be substituted for the campanelle. If the pasta seems too dry, stir in up to 2 tablespoons of hot water.

Ingredients

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