Ingredients

The following ingredients have 8 Servings
  • 1 1/2 pounds cauliflower, broken into bite sized pieces
  • 1 pound of orecchiette (if unavailable use conchiglie or cavatelli)
  • 1 cup fresh bread crumbs
  • 1/2 cup pepitas (hulled pumpkin seeds)
  • 1/4 cup of good olive oil
  • 3 thick slices of pancetta, cut into small dice.
  • 2 garlic cloves, finely chopped
  • 1 lemon wedge
  • 1/2 cup grated pecorino cheese
  • 1/2 cup chopped parsley

Instruction

  • Set a large pot of salted water to boil. When it gets to a boil, drop the cauliflower in and blanch for about 3 to 4 minutes. Remove and set aside.
  • In a large, non stick skillet, dry toast first the bread crumbs until they are browned and then the pepitas until they start to pop. Set both ingredients aside.
  • Drop the pasta into the water to cook until al dente.
  • Put the oil in the skillet and fry the bacon pieces until crispy. Add the cauliflower and chopped garlic to the skillet and sauté for about 2 minutes.
  • Drain pasta (reserving a quarter cup of the pasta water). Add pasta to skillet with 1/4 cup of pasta water. Add lemon juice, pecorino cheese, and parsley and mix well. Adjust for salt and pepper.
  • Remove from heat and stir in bread crumbs and pepitas.
  • Serve warm.