So carbonara is usually bacon so I was wondering how one of my favourite dishes fares when you take the bacon out of it.
- 1 large cauliflower (about 700g), cut into small florets
- 1 tbsp olive oil
- small bunch thyme, leaves picked
- 100g hazelnuts, roughly chopped
- 350g penne
- 100g Parmesan (or vegetarian alternative), grated
- 2 eggs, beaten
- 2 tbsp double cream
- small pack parsley, chopped
- Heat oven to 200C/180C fan/gas 6.
- Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray.
- Roast for 15-20 mins until starting to soften and caramelise.
- Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through.
- Meanwhile, cook the pasta following pack instructions.
- Drain the pasta, reserving the cooking water, then return to the pan.
- Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water.
- Check the seasoning and serve.
All in all it was a tasty little dish and the hazelnuts added something new to the mix. I still think I like my carbonara with bacon in personally but I wouldn’t turn this down in a hurry.
Last updated: 7/4/2017