Name: Orecchiette al Cavolfiore (Orecchiette with Cauliflower and Pancetta)
Total time: 50 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 teaspoons garlic, finely chopped; Freshly ground black pepper; 3 ounces pancetta, sliced ¼-inch thick; 4 tablespoons extra virgin olive oil; ¼ cup pecorino romano, freshly grated; Salt; 1 pound orecchiette; 1 pound cauliflower, leaves and stem removed

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
50 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Ingredients

1 pound cauliflower, leaves and stem removed
4 tablespoons extra virgin olive oil
1

Method

Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add the cauliflower and cook until tender, 10 to 12 minutes. When done, lift the cauliflower out of the water and cut the florets into