Ingredients
Scale
- 4 oz pancetta, cut into small cubes
- ½ red onion, sliced
- 1 small head cauliflower, broken into florets
- 4 oz short dry pasta, such as ziti
- ¼ cup Parmesan cheese plus more for serving
- Extra virgin olive oil
- Salt and pepper
Instructions
- Preheat oven to 400℉.
- Add the pancetta and 1 tbsp of olive oil to a cold small frying pan. Place over low heat and gently cook until the fat renders out into the pan, stirring as needed. Add more olive oil if the pan drys out.
- Add the sliced red onions to the same pan along with a pinch of salt. Stir then cover the pan and cook until the onions are wilted, stirring occasionally.
- Toss the cauliflower florets in olive oil and salt. Place on a small sheet pan covered with parchment paper and roast for about 20 minutes. Toss midway through to even out the cooking.
- Meanwhile cook the pasta in salted boiling water until al dente. Add a little of the pasta water to the pan with the pancetta and onions to loosen the tasty brown bits.
- Finally, in a separate bowl, add the drained pasta, the pancetta/onion mixture and the hot roasted cauliflower. Add the cheese, a grind of black pepper and a tablespoon or more the pasta water. Toss together for about 30 seconds to let the pasta absorb the flavors.
- Serve with more cheese as you like.