Cauliflower Carbonara

Ingredients for Cauliflower Carbonara

• 1 large head of cauliflower

• 1/4 cup plus 2 tablespoons extra-virgin olive oil

• 1 tesked kosher salt, plus mer

• 2 1/2 teaspoons coarsely ground black pepper, divided, plus more

• 1 vitlöksklyfta

• 170g bacon, chopped

• 5 large egg yolks

• 60g finely grated Parmesan (about 240ml ), plus more for serving

• 350g orecchiette

• 1/2 cup chopped parsley (from about 1/2 bunch)

Preheat oven to 232°C. Remove outer leaves and core of cauliflower. Cut florets into 3/4" pieces. Transfer to a rimmed baking sheet. Add 60ml oil, 1 teaspoon salt, and 1/2 teaspoons pepper and toss to combine. Roast, tossing once halfway through, until cauliflower is deeply charred in spots, 30–35 minutes. Immediately grate garlic over hot cauliflower and toss to combine (you’re counting on the residual heat to soften the garlic); set aside.

Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8–10 minutes. Transfer bacon and 1 tablespoon bacon fat to a large bowl. Add egg yolks, 240ml Parmesan, 2 teaspoons pepper, and remaining 2 tablespoons oil. Whisk to combine with a fork (it will be very thick, but that’s okay).

Add pasta and 120ml cooking liquid to bowl with egg yolk mixture and toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats pasta, adding more cooking liquid as needed. This may require more tossing than you expect! Keep at it for at least 1 minute. Taste and adjust seasoning, if needed. Add roasted cauliflower and parsley and toss again to coat.

Divide pasta among bowls. Top with more Parmesan and a few generous cranks of pepper.

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