Directions

1. I start by simultaneously, boiling a pot of water and sautéing the bacon. Cook the bacon until crisp, and place on a paper towel to absorb the extra fat.
2. While the bacon was cooking, I divided the cauliflower head into florets and tossed into the boiling water. I remove the cauliflower with a strainer, as I reuse the water to cook the pasta.
3. Meanwhile, I sauté the onions in the bacon fat until nicely browned and caramelized. Then, I add the cooked cauliflower.
4. When the pasta is al dente, remember to remove a cup of pasta water before you drain it. The pasta water is to both deglaze the pan and to create a bit of a sauce. Add the cooked pasta, Parmesan, and cut up bacon to the pan. Using your judgement, add pasta water to make it juicier and to deglaze. Toss together and serve!