Cauliflower Carbonara Prepared by: KsCooks

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients
1 small head cauliflower, cut into florets

8 larger mushrooms, quartered

1 tablespoon olive oil

Salt and pepper to taste

250grams fettuccine (or pasta of choice) (gluten free for gluten free)

150grms pancetta, diced bacon 

1 clove garlic, chopped

2 eggs

1/2 cup parmigiana reggiano (parmesan), grated

Plenty of fresh cracked black pepper

Salt to taste

1 tablespoon parsley, chopped

Directions

• Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
• Start cooking the pasta as directed on the package.
• Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
• Mix the egg, cheese, pepper and salt and parsley in a bowl.
• Drain the cooked pasta reserving some of the water.
• Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

Note: To speed things up, about 20 minutes into roasting the cauliflower and mushrooms, get your pot of water for the pasta on the stove and start bringing it to a boil.

Option: Replace the parmigiana reggiano with pecorino romano.