Cauliflower Carbonara

We had so much fun working with Ronzoni to bring you this delicious and savory cauliflower carbonara dish!
We had so much fun working with Ronzoni to bring you this delicious and savory cauliflower carbonara dish!
Preparation Time
25 minutes
Complexity
Easy
Servings
4
  • 1. Grate
    5 minutes

    Remove the stem and leaves from the whole cauliflower, then cut into quarters. Grate each quarter on the widest holes of a box grater into a strainer with fairly small holes.

  • 2. Cook
    10 minutes

    Bring a large pot of salted water to a boil. Once boiling, add 1 12oz box of Ronzoni Gluten Free Thin Spaghetti and stir to separate the strands. Place the cauliflower into a strainer with fairly small holes, then place the strainer into the pot over the pasta and cover. Cook the pasta according to the package instructions. Once cooked, carefully set the cooked cauliflower aside and drain the pasta.

  • 3. Blend
    2 minutes

    Place the cooked cauliflower in a blender with the vegetable stock, parmesan cheese, a large pinch of black pepper, and blend on high until very smooth and creamy.

  • 4. Serve
    5 minutes

    Toss the pasta with the cauliflower sauce, the crumbled turkey bacon, and peas. Divide into bowls and top each serving with extra black pepper. If egg yolks aren’t your thing, just dig in and enjoy! If you are using the egg, top each serving with one and break into the yolk with your fork. Stir into the hot pasta to create a thick, creamy texture.