Orecchiette al Cavolfiore from The Classic Pasta Cookbook by Giuliano Hazan
Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add the cauliflower and cook until tender, 10 to 12 minutes. When done, lift the caulif...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Slotted spoon
Ingredients
- 1 pound cauliflower, leaves and stem removed
- 1 pound orecchiette
- Salt
- ¼ cup pecorino romano, freshly grated
- 4 tablespoons extra virgin olive oil
- 3 ounces pancetta, sliced ¼-inch thick
- Freshly ground black pepper
- 1 teaspoon garlic, finely chopped
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