- 1 head of cauliflower (any kind – romanesco is especially beautiful)
- A gloss of olive oil
- Sea salt and freshly ground black pepper
- 4 slices of back bacon, snipped into lardons
- 300g penne pasta
- 4 egg yolks
- 100ml cream or crème fraîche
- 50g Parmesan cheese, freshly grated
- A few sprigs of thyme, leaves only
1. Preheat oven to 200°C/Gas 6. Pop in a large roasting tin to heat up.
2. Put a large pan of salted water on to boil.
3. Cut your cauli into florets. Mix with olive oil, salt, a good bit of pepper and the bacon. Tumble into the hot roasting tin. Roast till golden, about 20 mins. Check and flip veg/bacon during cooking.
4. Meanwhile, add your pasta to the pot. Pop a mug next to it as a reminder to save some of the water.
5. Whisk the egg yolks, cream and Parmesan together.
6. Drain your pasta, reserving half a mug of the cooking water. Pop the pasta back in the pan. Stir in the cream mix. Place over low heat to thicken it a little, stirring often. If it’s looking too thick, swirl in the reserved cooking water, a splash at a time.
7. Fold the roasted cauli and bacon through the saucy pasta. Finish with thyme and another twist of pepper. Dish up.