Ingredients (~6 servings)
- 6 slices bacon
- 1/2 head cauliflower, cut into florets
- 1/4 cup olive oil (divided: 2 Tbsp + 2 Tbsp)
- 1/4 cup unsalted butter
- 1 Tbsp anchovy paste
- 6 garlic cloves, minced
- 1/2 tsp crushed red pepper
- 1 1/2 bunches kale, stems removed and leaves minced
- 2 Meyer lemons, zested and juiced
- 3 Tbsp minced Italian parsley
- 3/4 cup pasta water (reserved)
- 6 Tbsp grated Parmesan (plus more for serving)
- 1 1/2 lbs bucatini pasta
- Salt to taste
Roast the Bacon and Cauliflower
Preheat your oven to 425F.
Place a wire cooling rack on one half of a large baking sheet; lay the bacon strips side by side on the rack.
On the other half of the baking sheet, toss the cauliflower florets with 2 Tbsp olive oil and a pinch of salt.
Roast for ~15 minutes until the bacon is golden brown and the cauliflower is lightly caramelized on the edges.
Let the bacon cool for ~10 minutes, then dice into bite-sized pieces. Set both the bacon and cauliflower aside.
Build the Lemon Butter Base
In a large saucepan over medium-low heat, combine the remaining 2 Tbsp olive oil, butter, anchovy paste, minced garlic, and crushed red pepper.
When the butter melts and starts to foam, add the minced kale.
Cook on low heat until the kale wilts completely and turns bright green – about ~3-4 minutes.
Stir in the Meyer lemon zest and juice; the mixture will bubble up briefly.
Cover the pot and turn off the heat.
Cook the Pasta and Bring It Together
Bring a large pot of well-salted water to a boil and cook the bucatini according to package directions – usually ~9-10 minutes for al dente.
Before draining, reserve 3/4 cup of the starchy pasta water.
Add the pasta water to your lemon-kale mixture and bring to a gentle simmer over medium heat.
Add the drained pasta, roasted cauliflower, Parmesan, and Italian parsley; toss everything together until the pasta is well coated.
The starchy pasta water will help create a silky sauce that clings to the bucatini.
Divide among bowls and top with the crispy bacon pieces, extra Parmesan, a pinch more crushed red pepper, and fresh lemon zest.
Lemon Bacon Pasta
Ingredients
Ingredients (~6 servings)
- 6 slices bacon
- 1/2 head cauliflower cut into florets
- 1/4 cup olive oil divided: 2 Tbsp + 2 Tbsp
- 1/4 cup unsalted butter
- 1 Tbsp anchovy paste
- 6 garlic cloves minced
- 1/2 tsp crushed red pepper
- 1 1/2 bunches kale stems removed and leaves minced
- 2 Meyer lemons zested and juiced
- 3 Tbsp minced Italian parsley
- 3/4 cup pasta water reserved
- 6 Tbsp grated Parmesan plus more for serving
- 1 1/2 lbs bucatini pasta
- Salt to taste
Instructions
- Preheat oven to 425F.
- Place bacon on wire rack on half of a baking sheet and cauliflower florets tossed with 2 Tbsp olive oil and salt on the other half.
- Roast 15 minutes until bacon is golden and cauliflower is caramelized.
- Let bacon cool 10 minutes, then dice into pieces.
- In large saucepan over medium-low heat, combine remaining 2 Tbsp olive oil, butter, anchovy paste, garlic, and crushed red pepper.
- When butter foams, add kale and cook 3-4 minutes until wilted and bright green.
- Stir in lemon zest and juice, cover, and turn off heat.
- Boil bucatini in salted water 9-10 minutes until al dente, reserving 3/4 cup pasta water before draining.
- Add pasta water to lemon-kale mixture and bring to gentle simmer over medium heat.
- Add drained pasta, roasted cauliflower, Parmesan, and parsley, tossing until well coated.
- Divide among bowls and top with crispy bacon and extra Parmesan.
