Yummy tummy, this creamy bacon and cauliflower spaghetti is on the menu here tonight for dinner! You just have to try this one out. Both the hubs and I love this spaghetti to bits.
So what am I so all excited about then?
What is the trick here with this cauliflower pasta?
Of course you can say it is about the bacon. Anything with bacon is just absolutely fine. But there is another thing here that makes this dish so good.
Make sure to stir fry the cauliflower florets until they are golden brown.
But keep them nice and crunchy at the same time!
Crunchy Cauliflower
That what gives this pasta dinner such great texture.
Can you imagine what happens if you add mushy cauliflower? This spaghetti wouldn’t look half as appealing as it does now.
The hubs has a weakness for crunchy stir fried cauliflower dishes.
Take for instance my spicy Thai cauliflower stir fry with chillies and fish sauce. That is one of his all time favorite vegetable side dishes. We had loads of this stuff back when we were traveling around in Thailand.
Sometimes they would add other vegetables, or even chicken bits.
But keeping it crunchy is the trick.
It is a quick, easy and cheap meal!
Easy Bacon & Cauliflower Spaghetti
And sure, those crunchy bacon bits are a real treat as well.
I also love the fresh thyme flavor in this spaghetti as well.
Pasta, cauliflower, bacon and thyme.
You just can’t go wrong with this lot.
Half a small cauliflower head was all I needed for this cauliflower spaghetti recipe here.
The other half ended up in a wonderfully flavored cauliflower and walnut risotto. Do try that one out as well!
Do you love spaghetti with bacon in it?
Then you should also check out my classic pasta carbonara!
Enjoy!
Easy Bacon & Cauliflower Spaghetti Recipe
Yummy tummy, creamy bacon and cauliflower spaghetti is on the menu tonight! Trick here? Stir fry the cauliflower florets until golden brown!
- 9 oz dry spaghetti (250 g)
- 7 oz fresh cauliflower (200 g)
- 5,5 oz salted bacon (155 g), sliced
- 2 sprigs fresh thyme
- 1 tbsp unsalted butter
- ⅓ cup cream (80 ml)
- pepper
- salt
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Cut the fresh cauliflower into bite-size florets and then add them to a sieve or colander. Rinse the florets under cold running tap water and let them drain for a couple of minutes.
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In a large non-stick pan add the unsalted butter and the fresh thyme sprigs.
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Place the pan over medium heat and let the butter melt. Gently stir fry the thyme for a couple of minutes until it releases its flavor. Then add the drained cauliflower florets to it.
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Stir well and bake the cauliflower florets for about 5 minutes until they are browned a little on all sides. In the meantime fill a high pan with water, add a pinch of salt and bring it to a rolling boil. Then add the pasta and cook it until tender.
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Slice the salted bacon up and add it to the baked cauliflower in the pan.
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Stir well and gently fry the bacon and cauliflower for another 5 to 6 minutes until the bacon is cooked through and the cauliflower has a nice golden color all over (it should still be a little crunchy). Season with a pinch of pepper and salt.
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Then pour in the cream.
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Stir well again. Cook for another minute and then take the pan off the heat. Remove what is left of the thyme sprigs. Drain the cooked pasta and add it to the cauliflower.
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Stir the pasta, bacon and cauliflower well. Add extra cream if you like. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the pasta onto plates and top with the rest of the bacon and cauliflower. Sprinkle with extra fresh thyme and serve hot.
