Whole-Wheat Spaghetti with Pancetta & Cauliflower

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

Image of whole wheat spaghetti with panvcetta and cauliflower
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  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo



  • 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.

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