Barilla® Al Bronzo® Orecchiette Carbonara with Roasted Cauliflower
Barilla® Al Bronzo® Orecchiette Carbonara with Roasted Cauliflower
30 minutes total / Calories 486
- Al Bronzo
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Pasta Shells
- Pork/Sausage
- Under 30 Minutes
- Weekend
- Weeknight
This Orecchiette Carbonara with Roasted Cauliflower recipe features our Barilla® Al Bronzo® Orecchiette pasta.
Carbonara Recipes
Check out a variety of delicious Carbonara recipes from Barilla
Ingredients
Serves 8
| 1 | Package Barilla® Al Bronzo® Orecchiette |
| 1 | Head Cauliflower, Cut In Florets |
| To Taste | Extra Virgin Olive Oil |
| 1 | Cup Guanciale (Italian Cured Meat), Julienne |
| 4 | Egg Yolks |
| 1 | Cup Parmigiano Cheese, Grated |
| To Taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Turn the oven on to 450° F.
Step 2
Coat cauliflower with olive oil, season with salt and pepper and roast in the oven until slightly brown, about 15 minutes. Set aside.
Step 3
Place a pot of water to boil; cook pasta according to the directions.
Step 4
Meanwhile in large skillet, sauté guanciale until it gets slightly crispy.
Step 5
In a separate bowl mix yolks, cheese, salt.
Step 6
Drain pasta then toss over low heat with guanciale and cauliflower.
Step 7
Turn off heat and stir in yolk mixture making sure they are cooked enough to coat pasta but not scrambled.
Step 8
Serve immediately with freshly ground black pepper sprinkled on top.
Al Bronzo Orecchiette Pasta
Barilla® Al Bronzo® Orecchiette pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. Now you can enjoy Scarpetta with Al Bronzo Orecchiette pasta!
- Shape Orecchiette
- Cook time 12-14 mins
- Pack size 16 oz
- Range Al Bronzo Pasta