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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Linguine with Cauliflower, Pancetta and Parmesan Recipe

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This recipe for Linguine with Cauliflower, Pancetta and Parmesan is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup coarse fresh bread crumbs
1/4 tsp salt
1/4 cup plus 1 tbsp olive oil
1 large head of cauliflower cut into one inch florets
1/4 cup rough chopped pancetta
4 garlic cloves, minced
1/4 tsp red pepper flakes
1 ½ cups chicken broth
1 pound linguini
1/4 cup shredded Parmigiano Reggiano
Directions:
Directions:
Bread crumbs:
Stir together bread crumbs. salt and one tbsp olive oil in small bowl until combined well. Transfer to 12 inch heavy skillet and cook over moderate heat 3-5 minutes until crisp and golden. Return to bowl.

Heat remaining 1/4 cup olive oil over moderate high heat until hot. Saute cauliflower until browned (8 minutes).
Add pancetta and saute stirring frequently for 2-3 minutes. Stir in garlic and red pepper flakes and stir one minute.
Add broth, then reduce heat and simmer, partially covered, stirring occasionally until cauliflower is tender and sauce is slightly reduced (7 minutes).
Stir in cheese and simmer 1 minute.
Toss pasta with cauliflower mixture and sprinkle with bread crumbs.
Serve with additional cheese.

 

 

 

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