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Lemon Bacon Pasta

This is a bright pasta dish that brings together crispy bacon, roasted cauliflower, and wilted kale with a buttery lemon sauce. The anchovy paste adds depth without being fishy, and the Meyer lemon keeps everything from feeling too heavy.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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.
Tried this recipe?Leave a comment below & let me know!