Cauliflower and Garlic Pancetta Linguine Recipe

Ingredients:

• 1 medium cauliflower, cut into small florets
• 4 cloves garlic, minced
• 1/2 cup pancetta, diced
• 1/4 cup olive oil
• 1/2 teaspoon red pepper flakes
• 1 pound linguine
• Salt and black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet and roast until tender, about 20-25 minutes.
3. While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 8-10 minutes.
4. Add the minced garlic and red pepper flakes and sauté until fragrant, about 1-2 minutes.
5. Cook the linguine in a large pot of salted boiling water until al dente, about 8-10 minutes.
6. Drain the pasta and reserve 1/2 cup of the cooking water.
7. Add the roasted cauliflower to the skillet with the pancetta and garlic.
8. Add the cooked linguine and reserved pasta water to the skillet with the cauliflower and pancetta. Toss everything together until the pasta is coated in the pancetta-garlic oil.
9. Season with salt and black pepper to taste and top with freshly grated Parmesan cheese.

Verdict:

This Cauliflower and Garlic Pancetta Linguine recipe is the perfect combination of flavors and textures. The roasted cauliflower adds a subtle sweetness and crunch, while the pancetta and garlic provide a salty, garlicky kick. The linguine ties everything together beautifully, creating a dish that’s satisfying and full of flavor.

Serving Suggestions:

Serve this linguine dish with a simple green salad and a glass of crisp white wine for a delicious and well-rounded meal.