Roasted Cauliflower Fettuccine

Ingredients

• 1.5 ounces cured bacon finely chopped
• 0.3 teaspoon pepper black
• 1 head cauliflower cut into florets
• 8 ounces fettuccine barilla uncooked
• 2 teaspoons thyme leaves fresh chopped
• 1.5 teaspoons garlic fresh minced
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 4.5 teaspoons olive oil divided
• 0.5 cup parmigiano-reggiano cheese shaved
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• colander

Directions

1. Preheat oven to 40
2. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400 for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat.
3. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
4. Heat a large skillet over medium heat.
5. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently.
6. Remove pancetta; set aside.
7. Add remaining 2 1/2 teaspoons oil to drippings in pan.
8. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk.
9. Add rind, juice, thyme, and garlic to pan.
10. Add pasta; toss.
11. Remove from heat.
12. Add cauliflower and pancetta; toss. Top with cheese.
13. Serve immediately.