Directions:
- Preheat oven to 400°.
- 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. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Heat a large skillet over medium heat. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. 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. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta; toss. Top with cheese. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1514.42 Kcal (6341 kJ) | ||
| Calories from fat | 403.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.82g | 69% | |
|---|---|---|---|
| Cholesterol | 265.82mg | 89% | |
| Sodium | 1515.92mg | 63% | |
| Potassium | 1943.99mg | 41% | |
| Total Carbs | 227.98g | 76% | |
| Sugars | 20.92g | 84% | |
| Dietary Fiber | 21.36g | 85% | |
| Protein | 58.06g | 116% | |
| Vitamin C | 292.3mg | 487% | |
| Iron | 7.5mg | 42% | |
| Calcium | 294.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 150.1 Kcal (628 kJ) | ||
| Calories from fat | 39.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 69% | |
|---|---|---|---|
| Cholesterol | 26.35mg | 89% | |
| Sodium | 150.25mg | 63% | |
| Potassium | 192.68mg | 41% | |
| Total Carbs | 22.6g | 76% | |
| Sugars | 2.07g | 84% | |
| Dietary Fiber | 2.12g | 85% | |
| Protein | 5.75g | 116% | |
| Vitamin C | 29mg | 487% | |
| Iron | 0.7mg | 42% | |
| Calcium | 29.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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