A fresh twist on this beloved classic makes it the perfect dinner for a chilly night.
- Prep time 15 minutes
- Total time 45 minutes
- Portion size 4 servings
Preheat oven to 425°F. Place cauliflower on baking sheet; drizzle with oil, mixing to coat well. Season with salt and pepper. Bake on bottom rack of oven, stirring halfway through, until tender and golden, 30 to 40 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente, 8 to 10 minutes. Reserving 1/2 cup of the cooking liquid, drain well. In bowl, whisk together egg yolks, Parmesan and pepper; set aside.
In large, deep skillet, cook pancetta over medium-high heat for 3 minutes. Add capers; cook, stirring, until crisp, about 2 minutes. Add garlic and lemon zest; cook, stirring, for 1 minute. Remove pan from heat; transfer one-third of the pancetta mixture to paper towel-lined plate.
Add pasta and cauliflower to skillet with remaining pancetta mixture. Stir in reserved egg yolk mixture until pasta is well coated, adding enough of the reserved cooking liquid for creamy consistency. Stir in lemon juice.
Garnish with reserved pancetta mixture, a sprinkle of Parmesan, and parsley (if using).
Test Kitchen Tip: This recipe only uses egg yolks, but don’t toss out the whites: Use them to make a light omelette or meringue.
Nutritional facts PER SERVING: about
- Calories 620
- Total fat 19 g
- Saturated fat 6 g
- Cholesterol 205 mg
- Sodium 950 mg
- Total carbohydrate 79 g
- Fibre 5 g
- Sugars 5 g
- Protein 33 g
- Iron 4.3 mg