Pasta with bacon and cauliflower
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12 ounces spaghetti (3/4 box)
6 slices of bacon (I use turkey bacon)
Sage
1 small head cauliflower cut into small florets
3/4 cup grated fresh parmy cheese or swiss cheese
Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate.
Add the sage to the bacon dripping in the skillet. Add the cauliflower, 1/4 cup of water and 1/4 teaspoon each salt and pepper to the bacon drippings in the skillet and cokk, covered for 2 minutes. Uncover and cook, tossing frequently, until golden and tender 3 to 4 minutes more.
Add the reserved pasta water and 1/2 cup of the cheese to the pasta and toss until creamy. From the skillet add the cauliflower, sage and bacon and toss. Sprinkle with the remaining cheese.
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