Let’s start this brunch (or dinner) by roasting our cauliflower!
Separate 1 head of cauliflower into florets, drizzle it with a bit of olive oil and season your veggies with some salt and pepper.
Pop this into a 400 degree oven for 20 minutes.
While our cauliflower is roasting let’s get our fettuccine (or spaghetti) going!
Boil your pasta until it has reached al dente, but before you pour the hot pasta water out reserve 1/2 a cup.
Put your hot pasta back into the pot along with a few tablespoon of butter.
The butter will keep the pasta from sticking to itself and it will also help to richen up the sauce.
Now, cut about 5 slices of bacon into pieces and fry those pieces in a hot skillet. Remove them from the pan after they crisp up, but leave a tablespoon of bacon fat behind.
Dice up 1 onion and let it sauté in the bacon drippings.
1 more step, then it’s time to eat!
Crack two eggs in a bowl…
Then slowly whisk your warm pasta water into it…
Time to combine then roasted cauliflower, crispy bacon and caramelized onions into your pot of pasta!
Go ahead and also pour your egg and pasta water mixture into this pot along with…
A big handful of shredded parmesan cheese and some salt and pepper to taste.
Give this gorgeous pot of creamy, crunchy, savory pasta a few good stirs…
Time to dish up!
Who wants to wait in line for a brand new flat screen when you can have a brunch (or lunch!) like this at home?!
I hope you have a wonderful Thanksgiving holiday!
- 1 head of cauliflower, roasted
- 1 package of pasta
- 1/2 cup of hot pasta water
- 2 tablespoon of butter
- 5-6 pieces of bacon
- 1 white onion, diced
- 2 eggs
- parmesan cheese
- salt and pepper to taste