Ingredients
Method
- 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.
Notes
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.