This pasta is the queen of comfort food. A creamy, cheesy sauce with a crispy, salty bacon bite and the most delicious roasted cauliflower. The best part is it’s SO EASY! Hardly any effort is required – 5 minutes prep time and 20 minutes cooking with minimal kitchen labour. Make it tonight please, you won’t regret it!
This is one of my go-to weeknight dinners when I want something with a satisfying, savoury bite, but can’t be bothered to put in much effort. The bacon and cauliflower can be chucked in the oven while you put on a pot of pasta. The sauce is super easy – basically just grate some cheese and mix a few things together. And the result isa delicious, creamy dish packed with flavour.
Cauliflower & Bacon Pasta
The easiest comfort-food pasta recipe. Crispy bacon and roasted cauliflower with pasta in a creamy, cheesy sauce. Minimal effort and maximum flavour.
- 1 head cauliflower
- 6 rashers streaky bacon
- 2-3 cloves garlic depends on how much you love garlic!
- 1 tbsp olive oil
- 150 grams pasta I prefer penne but literally any shape will do
- 100 grams creme fraiche
- 3 tbsp grated parmesan plus extra for topping
- 1 tbsp fresh chopped parsley plus extra to garnish optional – or add 1 tsp dried or substitute chives
- salt & pepper
- 3 tbsp reserved cooking water from the pasta
Preheat your oven to 200oc/180oc fan.
Chop a whole head of cauliflower into bite-sized chunks and add to a mixing bowl.
Peel and roughly chop 3 cloves of garlic and toss in with the cauliflower.
Drizzle the cauliflower and garlic with olive oil and season with salt & pepper, mix well and pour onto a baking tray, arranging in one layer.
Cut your bacon into rough 1-inch sized pieces and scatter over the cauliflower. The easiest way I found is to use scissors and cut the bacon directly over the tray.
Stick it in the preheated oven for 10 minutes, then give everything a toss around and put it back in the oven for a further 10-15 minutes.
Meanwhile, bring a pot of salted water to boil and cook your pasta to the package directions.
In a jug or bowl mix the creme fraiche, parmesan, chopped parsley, a pinch of salt and a generous crack of black pepper.
Drain the pasta when it's done and return to the pan, but reserve some of the cooking water to add to your sauce – about 3 tablespoons is usually right but add it tablespoon at a time and feel free to use more or less depending on consistency.
Once you've added the water to your sauce mix, pour it over the cooked pasta and toss together. If your sauce is too thick you can add a little more pasta water.
Add in your roasted bacon and cauliflower straight from the baking tray – the bacon should be nice and crispy, the cauliflower slightly caramelising round the edges but not burned.
Mix well then serve sprinkled with a little extra parmesan and enjoy! Let me know if you make it!