Roasted Cauliflower Carbonara

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My favorite pasta dish ever! Loaded with crispy bacon, perfectly roasted garlic cauliflower + the best Parmesan sauce EVER.

I make carbonara ALL THE TIME.

Mainly because I always have everything on hand when it comes to carbonara – spaghetti, bacon, eggs, Parmesan – you know, all the important stuff.

But with this wedding diet and all, I need to eat a little bit healthier. Which basically means I’m incorporating some veggies into my already set diet.

You know, the spaghetti-bacon-egg-Parmesan-sauce diet.

So that’s what we have here. Sneaked in cauliflower roasted just beautifully with fresh thyme and garlicky goodness.

See, the wedding diet isn’t too bad, right?

Roasted Cauliflower Carbonara

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

My favorite pasta dish ever! Loaded with crispy bacon, perfectly roasted garlic cauliflower + the best Parmesan sauce EVER.

Print Recipe

Ingredients:

• 8 ounces spaghetti
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 4 slices bacon, diced
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 teaspoons chopped fresh thyme leaves

For the roasted cauliflower

• 16 ounces cauliflower florets
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place cauliflower florets in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
5. In a small bowl, whisk together eggs and Parmesan; set aside.
6. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
7. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
8. Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
9. Serve immediately, garnished with thyme, if desired.

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