Roasted Cauliflower Fettuccine
You can never have too many main course recipes, so give Roasted Cauliflower Fettuccine Head to the store and pick up kosher salt, fettuccine, water, and a few other things to make it today. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes about 1 hour and 4 minutes.
Instructions
Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400 for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat.
Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat a large skillet over medium heat.
Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently.
Remove pancetta; set aside.
Add remaining 2 1/2 teaspoons oil to drippings in pan.
Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk.
Add rind, juice, thyme, and garlic to pan.
Add cauliflower and pancetta; toss. Top with cheese.