Pasta with Cauliflower, Bacon, and Bread Crumbs

Pasta with Cauliflower, Bacon, and Bread Crumbs
This is delicious!
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  1. 3 slices Circle B Ranch Hickory Smoked bacon, cut into ¼ inch pieces
  2. ½ cup panko bread crumbs
  3. Salt and pepper
  4. 2 Tbsp. olive oil
  5. 1 large head of cauliflower, cored and cut into 1-inch florets
  6. 1 onion, chopped fine
  7. ½ tsp. fresh thyme
  8. 1 lb. campanelle (or bowties if you prefer)
  9. 4 cups chicken or vegetable broth
  10. • ½ cup dry white wine
  11. • 3 Tbsp. minced fresh parsley
  12. • 1 tsp. lemon juice, plus lemon wedges for serving
  1. Cook bacon in 12-inch skillet over medium-high heat until crispy, 5-7 minutes. Add panko and ¼ tsp. pepper and cook, stirring frequently until panko is well browned, about 4 minutes. Transfer panko mixture to bowl and wipe out skillet.
  2. Heat 5 tsp. oil in skillet over medium-high heat until shimmering. Add cauliflower and 1 tsp. salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. Will steam a little during this process, so don’t overcook.
  3. Heat 1 tsp. oil in a Dutch oven over medium heat until shimmering. Add onion, thyme, and ½ tsp. salt; cook, stirring frequently until onion has softened, 4-7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to a simmer. Cook pasta, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, about 10 minutes.
  4. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.
Adapted from Cook’s Illustrated
Adapted from Cook’s Illustrated
Circle B Ranch https://www.circlebranchpork.com/

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