Black Truffle Bacon Bucatini Pasta with Cauliflower Recipe
- 4 slices Pure Farmland All-Natural Uncured Bacon
- 1/4 head cauliflower
- 2 tablespoons Giorgio Black Truffle olive oil
- 1/4 cup, divided.
- 3 tablespoons unsalted butter
- 2 teaspoons anchovy paste
- 4 garlic cloves peeled and minced.
- Pinch of crushed red pepper
- 1 bunch of kale, minced.
- 2 tablespoons minced Italian parsley.
- 1/2 cup pasta water
- 4 tablespoons grated Parmesan
- 1-pound bucatini, or other pasta of choice
Preheat oven to 425 degrees F. On one side of a baking sheet, place a cooling rack atop. Lay the bacon side by side on the cooling rack.
On the other half of the baking sheet add the florets of cauliflower and toss them with two of truffle olive oil and sprinkle with salt. Transfer to the oven to bake for about 15 minutes, until the bacon is golden brown, and the cauliflower is lightly golden brown. Remove from the oven and allow the bacon to cool for 10 minutes before transferring to a clean kitchen towel or paper towels to drain the bacon. Dice up the bacon into bite-size pieces and set aside.
In a large saucepan, set over medium-low heat, add the olive oil, butter, anchovy paste, garlic, and red pepper. When the butter has melted, add the kale, and cook on low until softened, turned a bright color green and wilted. Cover the pot and turn off the heat.
Meanwhile, bring a pot of salted water to a boil. Cook your pasta according to the package’s instructions, about 9 minutes.
Reserve about 1/2 cup of pasta water to the side. Drain the pasta. Pour the pasta water to the butter sauce and bring to a gentle simmer. Add the pasta, along with the Parmesan, Italian parsley and reserved cauliflower; toss until combined.
Divide the pasta among bowls and top with bacon, more Parmesan cheese, pinch of crushed red pepper.
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