Recipes from our Food bloggers: Pasta Cauliflower and Guanciale Mafalda
Ingrediants
- Mezze Maniche Rigate 320 g
- Pillow 120 g
- Cauliflower 350 g
- Thyme to taste
- Salt up to taste
To make the cauliflower and guanciale pasta, cut the guanciale into slices, then cut into strips from each slice and set them aside. Place a pot full of salted water on the stove and bring to a boil. In the meantime, take care of the cauliflower: remove the leaves and detach the individual florets by cutting the base of the core, then divide the florets in half, then boil them in boiling water for 5 minutes. In the meantime, brown the strips of bacon in a pan over medium heat for 5 minutes, they must be just crispy, there will be no need to add oil. At this point the cauliflower florets will be ready, then drain them with a slotted spoon directly into the pan with the bacon and in the same water as the cauliflower you can cook the pasta for 12 minutes or the time shown on the package. Continue cooking the cauliflower with the bacon for 3 minutes and then your dressing will be ready. When the pasta is cooked, drain it directly into the pan with the sauce, season with the fresh thyme leaves, season with salt and pepper and mix with a spoon. Your pasta with cauliflower and bacon is ready. Enjoy it hot.
