madcity girl

I recently made another great recipe from the March 2010 edition of Real Simple magazine—Pasta with Bacon and Cauliflower. The recipe is specifically designed for people who do not like to shop—hence it’s limited to only five ingredients. Meaning that you can get in and out of the grocery store in a flash. So if you don’t enjoy navigating endless aisles while battling impatient cart pushers, this recipe is for you. Preparation is straightforward. Again, only five steps. It’s a great option for a week night meal—easy, fast, and flavorful. Simple gourmet that leaves you satisfied…with plenty of time to spare. And you know how much I like me some bacon.

Pasta with Bacon and Cauliflower
Real Simple, March 2010

12 ounces spaghetti (3/4 box)
6 slices bacon
1/3 cup fresh sage leaves
1 small head cauliflower (about 1 1/2 pounds), cut into small florets
kosher salt and black pepper
3/4 cup grated pecorino (3 ounces)

1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water. Drain the pasta and return it to the pot.

2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

3. Add the sage to the bacon drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes; transfer to the paper towel–lined plate.

4. Add the cauliflower, ¼ cup water, and ¼ teaspoon each salt and pepper to the bacon drippings in the skillet and cook, covered, for 2 minutes. Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.

5. Add the reserved pasta water and ½ cup of the pecorino to the pasta and toss until creamy. Add the cauliflower, sage, and bacon and toss. Sprinkle with the remaining ¼ cup of pecorino. Serves 4.