Zutaten für Parmigiano Crusted Rigatoni W Cauliflower Bacon
- Extra Virgin Olive Oil
- Garlic Clove
- Heavy Cream
- Kosher Salt & Freshly Ground Black Pepper
- Crushed Red Pepper Flakes
- Rigatoni Pasta
- 1 large head cauliflower, cut into florets
- Panko Breadcrumbs
- Parmigiano Reggiano Cheese
- 4 ounces cooked and crumbled bacon
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Zubereitung von Parmigiano Crusted Rigatoni W Cauliflower Bacon
- Preheat your broiler.
- Bring a large pot of salted water (about 6 quarts) to a rolling boil.
- Add 1 pound rigatoni and 1 large head cauliflower, cut into florets, to the boiling water. Cook until rigatoni is al dente, about 8-10 minutes (cauliflower will cook alongside).
- While pasta cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat.
- Add 2 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes (optional) and cook until fragrant and lightly golden, about 3 minutes.
- Stir in 1 cup heavy cream and simmer until slightly thickened, about 2 minutes. Season with salt and freshly ground black pepper to taste.
- Drain the pasta and cauliflower, reserving 2 tablespoons of pasta water.
- In a medium bowl, combine 1 cup panko bread crumbs, 1/2 cup grated Parmigiano-Reggiano cheese, and 2 1/2 tablespoons olive oil. Season with salt and pepper.
- Return the cooked rigatoni and cauliflower to the pot. Add the garlic cream sauce, 4 ounces cooked and crumbled bacon, and the reserved pasta water. Toss until well combined.
- Transfer the pasta mixture to a large, shallow baking dish.
- Evenly sprinkle the panko mixture over the top.
- Broil for 2 minutes, rotating the dish halfway through, until the topping is golden brown and crispy.
- Serve immediately and enjoy with a glass of your favorite red wine!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
44g
Fat
109g
Carbs
34g
