Creamy Pancetta Cauliflower Pasta
This Creamy Pancetta Cauliflower Pasta delivers big flavor with minimal effort. Ready in just 30 minutes, it transforms cauliflower into a silky sauce, and is topped with crispy pancetta for a salty crunch! It’s a comfort dish that feels indulgent while secretly incorporating more vegetables.
Why We Love This Pancetta Cauliflower Pasta Recipe
My creamy pancetta cauliflower pasta uses cauliflower to create a luxuriously creamy sauce without any dairy! Unlike heavy cream-based pastas that can leave you feeling weighed down, this lightened-up version delivers all the comfort and satisfaction without the heaviness. The cauliflower blends into a silky puree that clings beautifully to the pasta while sneaking in extra vegetables!
Featuring tender spaghetti, crispy pancetta bits, and that silky cauliflower sauce, this pasta recipe is perfect even for the pickiest eaters. Plus, it’s remarkably versatile and forgiving, easily adapted to what you have on hand!
Ingredients You Need
- Spaghetti: Use a long pasta shape like spaghetti, linguine, fettuccine, or bucatini!
- Cauliflower Florets: The star ingredient that creates the creamy sauce without actual cream. Fresh cauliflower works best, but frozen will work in a pinch!
- Garlic: For a bit of savory depth in the sauce.
- Pancetta: These small Italian bacon cubes provide a salty, savory flavor and crispy texture contrast. Substitute with regular bacon if pancetta isn’t available.
- Olive Oil: Use a good quality extra virgin olive oil for best flavor.
- Parmesan Cheese: Adds nutty depth and helps thicken the sauce. Freshly grated parmesan melts best!
- Salt & Pepper: To taste.
How to Make Creamy Pancetta Cauliflower Pasta
- Crisp the Pancetta: In a large skillet, add the diced pancetta and cook for 3–4 minutes, until crispy. Remove pancetta from the pan.
- Cook the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets, the garlic clove and cook for about 5 minutes until tender. Using a slotted spoon, transfer the cauliflower and garlic to a blender or food processor.
- Cook the Pasta: In the same pot, cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Blend: Blend cauliflower with olive oil and some pasta water as needed to reach a creamy consistency.
- Make Sauce: Reduce the heat to low and stir the blended cauliflower sauce into the skillet with the pancetta. Add parmesan cheese and stir to combine. Season with salt and black pepper.
- Add Pasta & Pasta Water: Toss in the drained spaghetti, stirring to coat. If the sauce is too thick, add a little more reserved pasta water.
- Serve: Divide between plates and garnish with extra Parmesan, and freshly ground black pepper.
Tips for Success
- Don’t overcook the cauliflower. Aim for tender but not mushy cauliflower. Overcooked cauliflower will make a watery sauce rather than a creamy one.
- Save that pasta water! The starchy water is crucial for adjusting the sauce consistency. Reserve more than you think you’ll need (½ cup minimum), just in case.
- Blend cauliflower thoroughly. For the silkiest sauce, make sure to blend the cauliflower mixture until completely smooth, adding pasta water gradually to reach desired consistency.
- Crisp the pancetta well. Cook the pancetta until properly crisp before removing from the pan. It won’t crisp further once mixed with the sauce.
Serving Suggestions
This creamy cauliflower pancetta pasta can be served as a main dish with a simple side salad and garlic bread! It would also go great with roasted vegetables like asparagus or green beans.
For a more filling meal, consider serving smaller portions with a simple protein on top, such as a roasted chicken or grilled fish. Any way you serve it, this creamy cauliflower pasta is sure to satisfy!
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled; loosen with a splash of water or broth when reheating on low heat.
Yes! Peas, spinach, or roasted cherry tomatoes make excellent additions to this cauliflower pasta recipe.
More Recipes to Try
Creamy Pancetta Cauliflower Pasta
Ingredients
- 4-6 oz spaghetti
- 2 cups cauliflower florets
- 1 garlic clove
- 4 oz pancetta diced
- 1 tbsp olive oil
- 1/2 cup parmesan cheese
- salt and black pepper to taste
Instructions
- In a large skillet, add the diced pancetta and cook for 3–4 minutes, until crispy. Remove pancetta from the pan.
- Bring a large pot of salted water to a boil. Add the cauliflower florets, the garlic clove and cook for about 5 minutes until tender. Using a slotted spoon, transfer the cauliflower and garlic to a blender or food processor.
- In the same pot, cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Blend cauliflower with olive oil and some pasta water as needed to reach a creamy consistency.
- Reduce the heat to low and stir the blended cauliflower sauce into the skillet with the pancetta. Add parmesan cheese and stir to combine. Season with salt and black pepper.
- Toss in the drained spaghetti, stirring to coat. If the sauce is too thick, add a little more reserved pasta water.
- Divide between plates and garnish with extra Parmesan, and black pepper.