Spaghetti carbonara with bacon & charred cauliflower
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Traditional pasta carbonara tossed with parmesan, egg and crispy bacon. Topped with charred roasted cauliflower & cherry tomatoes.

No pork option - replacement is turkey.

Gluten friendly option - pasta is replaced with GF pasta.
1. Set the oven to 220°C.
Bring a saucepan of water to the boil, add spaghetti and cook according to packet instructions. Drain, reserving 1 1/2 cup pasta water

2. Heat a large frypan with 1 tbsp oil. Chop and add bacon, cook for 3-4 minutes, stirring until crispy. Remove bacon, leaving fat in the pan.

3. Chop cauliflower into small florets and halve tomatoes. Toss into reserved bacon pan to coat in oil, season with salt and pepper. Transfer to a lined oven dish and roast for 15-20 minutes in the oven (reserve pan).

4. Whisk together eggs and parmesan cheese.
Reheat reserved pan with 1 tbsp oil. Chop onion, add to pan and sauté for 4-5 minutes until soft, crush in garlic and remove from heat.

5. Toss bacon, pasta and reserved pasta water into pan with onion and coat well. Add egg mixture and stir quickly and constantly to create a creamy sauce, tossing for 3-4 minutes. Season well to taste with salt and pepper.

6. Top pasta with charred cauliflower, roasted tomatoes and oregano leaves to serve.

Notes:
No pork option - replacement is turkey.

Gluten friendly option - pasta is replaced with GF pasta.
spaghetti 500g
bacon 1 packet (250g)
cauliflower 1/2
cherry tomatoes 1/2 punnet
eggs 2
shaved parmesan cheese 40g
brown onion 1
garlic 2 cloves
oregano 1/2 packet

From your pantry:
oil (for cooking), salt, pepper