Whole Wheat Spaghetti with Pancetta & Cauliflower

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The flavors of savory pancetta, zingy Pecorino Romano and aromatic sage accent our hearty whole wheat pasta in this tasty spaghetti dish. 

Ingredients:

• 1 (1-pound) package DeLallo Organic Whole Wheat Spaghetti
• 6 (1/4-inch-thick) slices pancetta, diced
• 1 clove garlic, smashed
• 1/3 cup fresh sage leaves, torn
• 1 small head of cauliflower, cut into small florets
• Salt and pepper
• 3/4 cup grated Pecorino Romano

Directions:

Bring a large pot of water to a boil. Once boiling, add salt and then pasta. Drain, reserving 3/4 cup of pasta water for finishing.

Meanwhile, sauté pancetta and garlic in a large saucepan over medium-high heat until crisp, about 8 minutes. Once cooked, remove pancetta from saucepan and place on a plate lined with paper towels. Crumble. Discard garlic clove.

Add torn sage to the drippings left in the saucepan and cook over medium-heat until crisp, about 2 minutes. Set aside with pancetta. Next, add cauliflower florets, 1/2 cup of water and a pinch of salt and pepper to taste. Cook with pancetta drippings, covered, for about 5 minutes.

Uncover. Continue to cook, tossing frequently, until tender, approximately 5 to 8 minutes. Add reserved pasta water, 1/2 cup of Pecorino Romano and combine until creamy. Toss together with cooked pasta, sage and pancetta and cook for another 2 minutes.

Top with remaining Pecorino Romano.

Serves 4 Printer-friendly version