Skip to main content
LoginSign Up
Whole-Wheat Fusilli with Pancetta and Cauliflower

Whole-Wheat Fusilli with Pancetta and Cauliflower

By Rose HattabaughAugust 10, 2020

  • Makes
    4-6 servings
  • Cook Time
    25 minutes
  • Rating

This recipe matches whole-wheat pasta with a whole head of cauliflower (chopped into small pieces), cooking them together in a single pot to yield a hearty, satisfying dish with minimal fuss. Pancetta and garlic infuse the mix with savory flavor, while rosemary (or thyme) adds herbal notes. Either pecorino or Parmesan works well here, so use whichever you prefer.

Ingredients
  • 4

    ounces pancetta, finely chopped

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 6

    medium garlic cloves, chopped

  • 1

    tablespoon minced fresh rosemary OR thyme

  • 1

    pound whole-wheat fusilli pasta

  • Kosher salt and ground black pepper

  • 1½ - 2

    pound head cauliflower, trimmed, cored and chopped into ½-inch pieces

  • 1

    ounce pecorino Romano OR Parmesan cheese, finely grated (½ cup)

  • Optional garnish: red pepper flakes

In a large pot, cook the pancetta in the oil, stirring, until crisp; using a slotted spoon, transfer to a plate. Stir the garlic, rosemary, 4 cups water, the pasta and 1 teaspoon salt into the pot. Simmer, stirring, for 5 minutes. Add the cauliflower, cover and cook, stirring occasionally, until the pasta is al dente and the cauliflower is tender, adding water if needed to prevent sticking. Off heat, stir in half the cheese, then season with salt and pepper. Top with the pancetta, the remaining cheese and additional oil.