Italian Recipes

Cauliflower and Guanciale Pasta with Crispy Thymed Bites

Average Rating
No rating yet
My Rating:

Pasta with Cauliflower and Guanciale

This hearty and flavorful Pasta with Cauliflower and Guanciale is a perfect choice for a comforting first course. With the richness of guanciale and the delicate flavor of cauliflower, this dish brings a taste of Italy straight to your kitchen. The combination of textures—crispy guanciale and tender cauliflower—makes every bite a delight. Let’s walk you through the simple steps to create this delicious pasta dish.

Ingredients

Ingredient Quantity
Mezze Maniche Rigate 320g
Guanciale 120g
Cauliflower 350g
Fresh Thyme To taste
Fine Salt To taste
Black Pepper To taste

Nutritional Information

The following is an approximate nutritional breakdown per serving of Pasta with Cauliflower and Guanciale (based on 4 servings):

Nutrient Amount per serving
Calories 480 kcal
Carbohydrates 57g
Protein 18g
Fat 20g
Fiber 6g
Sodium 600mg
Sugars 6g

Instructions

  1. Prepare the Cauliflower:
    Begin by cutting the cauliflower into florets. To do this, slice off the outer leaves and the base of the stem, then cut the cauliflower into smaller pieces. For uniformity, divide the florets in half and set them aside.

  2. Cook the Cauliflower:
    Bring a large pot of salted water to a boil. Once boiling, drop the cauliflower florets into the water and let them cook for about 5 minutes. The cauliflower should be tender but still hold its shape. After this, drain the cauliflower using a slotted spoon and set aside.

  3. Cook the Guanciale:
    While the cauliflower is cooking, take the guanciale and slice it into thin strips. Place a large skillet over medium heat and add the guanciale. Cook for approximately 5 minutes, stirring occasionally, until the guanciale is crisp and golden brown. You won’t need to add any extra oil, as the guanciale will release its own fat during cooking.

  4. Combine the Guanciale and Cauliflower:
    Once the guanciale is perfectly crisped, add the cooked cauliflower directly into the skillet. Use a slotted spoon to transfer the cauliflower from the pot into the pan. Let the cauliflower and guanciale cook together for another 3 minutes, allowing the flavors to meld.

  5. Cook the Pasta:
    While the cauliflower and guanciale are cooking, bring another pot of salted water to a boil. Add the mezze maniche rigate and cook according to the package instructions, typically around 10 minutes. Make sure the pasta is al dente.

  6. Combine the Pasta with the Sauce:
    Once the pasta is ready, drain it, reserving a little of the pasta water. Add the cooked pasta to the skillet with the cauliflower and guanciale. Toss the pasta in the pan, ensuring everything is well combined. If needed, add a splash of the reserved pasta water to help bring everything together.

  7. Season the Dish:
    Add fresh thyme leaves to the pasta, allowing the aromatic herb to infuse the dish. Season with salt and freshly ground black pepper to taste. Toss again to combine all the ingredients thoroughly.

  8. Serve:
    Divide the pasta among four plates and serve immediately. Garnish with additional thyme if desired, and enjoy the rich flavors of this delightful pasta with cauliflower and guanciale.

Tips and Variations

  • Guanciale Substitute: If guanciale is hard to find, pancetta can be used as a substitute. However, guanciale has a distinct flavor that makes this dish truly special.
  • Extra Flavor: For added richness, a handful of grated Parmesan cheese can be sprinkled on top of the pasta before serving.
  • Vegan Option: For a vegan variation, omit the guanciale and replace it with crispy sautéed mushrooms or a plant-based bacon alternative.

This dish is an excellent choice for those seeking a unique and flavorful pasta recipe. Whether you’re cooking for a weeknight dinner or a special occasion, this Pasta with Cauliflower and Guanciale will surely impress with its blend of hearty ingredients and comforting flavors.

My Rating:

Loading spinner
Back to top button