Adapted from a NYT recipe, this dish is literally much more than the sum of it's parts. Caramelizing the cauliflower, adding pancetta (my non-vegetarian adaptation), and topping with cheesy bread crumbs is the new Mac 'n cheese, comfort food chez nous!
Caramelizing the shallots, pancetta and cauliflower
After adding the cream, pasta and pasta water
Cheesy Romano Panko bread crumbs
Serves 4
Kosher salt and black pepper
8 ounces rigatoni, ziti, paccheri, campanelle (I used calamarata!)
6 tablespoons olive oil
¾ cup fresh coarse or panko bread crumbs
½ cup finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped
4 oz diced pancetta
1 medium head cauliflower trimmed, sliced about 1/2-inch thick (it’s O.K. if it crumbles)
1 cup heavy cream
Red-pepper flakes (optional)
1 tablespoon finely grated lemon zest, plus more for serving
½ cup finely chopped chives
Cook the pasta in salted water until al dente; drain and reserve 1 cup of the cooking liquid.
Heat half the olive oil in a large skillet over medium heat. Add the bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they are golden brown. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs. Remove from heat and transfer to a small bowl.
Wipe out the skillet and heat remaining oil over medium heat. Add shallot, pancetta (if not vegetarian!) and cauliflower and season with salt and pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize, 12 to 15 minutes.
Add cream and 1 tablespoon lemon zest and bring to a simmer, lower heat, then let the cream reduce and thicken, 2 to 4 minutes. Season to taste with salt, pepper and hot pepper flakes
Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, adding more pasta water if needed.
Serve and top with cheesy bread crumbs, chives, lemon zest, red-pepper flakes and more cheese if you like.