Recipe - Linguine Carbonara with Cauliflower and Bacon

You can probably tell by now that I really enjoy cooking pasta dishes. This recipe is something I came up with over the years due to my love for cauliflower.

Here is what you need for 4 people:

1 pound linguine (or spaghetti)

5 slices of chopped bacon

1 small head of cauliflower cut into small florets

1 large egg and 2 large beaten egg yolks

olive oil

What you need to do:

Cook the pasta and drain, keeping 1/2 cup of the cooking water. Put the pasta back into the pot.
While the pasta is cooking brown the bacon in a large pan over medium heat. 

Make sure you turn is occasionally until it is crisp. Put the bacon on a plate and the cauliflower in the pan.

Add a bit of olive oil, 1/2 cup water, 1 teaspoon salt, and 1/2 teaspoon pepper. Turn up the heat to medium high and cover the pan. Once the water has evaporated take of the lid and cook the cauliflower for another 4 to 6 minutes. Add the cauliflower, the egg, the two egg yolks, and the 1/2 cup of cooking water to the pasta in the pot and toss to coat.

Tip: I always turn the heat on low, so the eggs are being cooked just a tiny bitt before serving the dish.

Note: Please be aware that because the eggs in this recipe are not cooked, there is a risk of food-borne illness.