This simple, creamy pasta hints at two old-school classics: cauliflower cheese and carbonara.
- 200g thick-cut bacon, cut into lardons
- 25g butter
- 1 onion, finely chopped
- 2 cloves garlic, roughly chopped
- 1 tbsp flour
- 1 cup milk
- 1 small head cauliflower, roughly chopped (pieces no larger than 2cm cubes)
- 300ml whipping cream
- 1 cup grated cheese (tasty, gruyere or other melting cheese)
- ½ tsp salt
- 500g rigatoni or other ‘short’ pasta
- ¼ cup grated parmesan, to serve
- Heat a very large frying pan over medium heat and fry the bacon in a little of the butter for about 4 minutes until lightly browned. Remove from the pan.
- Add the remaining butter to the pan and fry the onion and garlic until fragrant, about 3 minutes, then add the flour and mix well. Add the milk a little at a time, stirring constantly, until a thick sauce forms.
- Add the cauliflower pieces, cream and grated cheese, then stir until the cheese melts and the cauliflower has softened.
- While the sauce is cooking, bring a large pot of water to the boil. Add the salt and cook the pasta according to the packet directions.
- Lift the pasta from the water and into the sauce, reserving ¼ cup of the pasta water. Add the bacon and reserved pasta water, keeping it all over a medium to low heat.
- Stir well to combine and serve with parmesan and black pepper.
Adapted from: GoodFood recipe