Description
A quick and flavorful pasta dish combining crispy bacon, tender cauliflower, and savory parmesan cheese, perfect for a satisfying meal.
Ingredients
Units
Scale
- 12 oz. (340 g) spaghetti (I used whole wheat)
- 6 slices bacon
- 1/3 cup (80 ml) fresh sage leaves
- 1 small head cauliflower (1 1/2 lbs / 680 g), cut into small florets
- Kosher salt and black pepper, to taste
- 3/4 cup (170 g) grated parmesan cheese
- Optional: 1 yellow squash, sliced
Instructions
- Cook the spaghetti according to package directions. Reserve 3/4 cup of the cooking water, then drain the pasta and return it to the pot.
- Meanwhile, in a large skillet over medium-high heat, cook the bacon until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the sage leaves to the bacon fat in the skillet and cook until crisp, about 1 minute. Transfer to the plate with the bacon.
- If using, sauté the yellow squash in the skillet until tender, about 3-4 minutes. Remove from the skillet and set aside.
- Add the cauliflower to the skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Season with salt and pepper.
- Add the cooked spaghetti, reserved cooking water, bacon, sage, and parmesan cheese to the skillet with the cauliflower. Toss to combine and heat through, about 2 minutes.
- Serve immediately, garnished with additional parmesan cheese if desired.
Notes
- Feel free to add extra cheese for more flavor.
- You can also include other vegetables like yellow squash for added texture and color.
- This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 750 mg
- Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 40 mg