1 lb. Spaghettoni or Bucatini
1½ lb. cauliflower , about 1 large head
3 garlic cloves
4-5 Tbsp. extra-virgin olive oil
fresh parsley
1/4 cup Romano pecorino, grated

1/2 cup diced Calabrese Pancetta or Guanciale -Optional if desired


Clean the cauliflower and cut it into florets. Cook until al dente in plenty of salted water. Once cooked, remove the cauliflower with a slotted spoon and set aside. Cook the pasta in the same water. In the meantime, fry the garlic cloves in a large pan with guanciale or pancetta to soften. Add the cauliflower florets and al dente pasta. Cook for two minutes, add pepper, pecorino cheese, chopped parsley, and salt to taste. Stir to combine and serve.

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