Creamy Cauliflower Pasta with Crispy Pancetta
This creamy cauliflower pasta with crispy pancetta is an easy Italian-inspired dinner made with tender cauliflower blended into a silky sauce with garlic, Parmesan, and olive oil. Tossed with rigatoni and finished with golden, crispy pancetta, this comforting pasta is full of flavor and simple enough for a weeknight meal.
Ingredients
- 1 lb. your favorite pasta shape
- 1 medium head cauliflower, cut into florets
- 4 oz. pancetta, diced
- 2 cloves garlic, minced
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp red pepper flakes, optional
- 1–1½ cups pasta water
- Fresh parsley and lemon zest , for garnish
- salt and pepper to taste
Instructions
- Cook the pancetta: Add the diced pancetta to a large sauté pan while the pan is still cold. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until golden and crispy. Remove about half and place on a paper towel-lined plate for the topping.
- Start the pasta: While the pancetta is cooking, bring a large pot of well-salted water to a boil. Once boiling, add the rigatoni and cook according to the package directions until al dente. Reserve 1½ cups of pasta water before draining.
- Cook the cauliflower: Leave the pancetta drippings in the sauté pan. Add the olive oil and cauliflower. Season with salt and black pepper and sauté for 3–4 minutes. Add the garlic and red pepper flakes and cook for another 30 seconds.
- Steam the cauliflower: Add ½ cup water or chicken stock to the pan. Cover and cook for 8–10 minutes, or until the cauliflower is very tender and easily pierced with a fork.
- Make the cauliflower sauce: Transfer the cooked cauliflower, along with any liquid remaining in the pan, to a blender or food processor. Add the Parmesan and blend until completely smooth. Add reserved pasta water a little at a time until the sauce is silky and creamy.
- Bring it together: Return the drained pasta to the sauté pan. Pour the cauliflower sauce over the pasta and half of the pancetta. Toss over low heat, adding more pasta water as needed until the sauce coats the rigatoni.
- Finish: Divide among serving bowls and top with the reserved crispy pancetta and freshly grated Parmesan. Garnish with fresh parsley and a little lemon zest, if desired. Serve immediately.
Notes
Don't skip the pasta water. It helps loosen the cauliflower purée and turns it into a silky sauce that coats the rigatoni instead of sitting heavily on top.