Cauli Carbonara

Cooking time
Serves3-4 people
Cauli Carbonara

How do you make a cauliflower disappear in a flash? Try this recipe and you’ll find out the answer.

5 ratings


  • 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
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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.
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