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.

In a large non-stick pan add the unsalted butter and the fresh thyme sprigs.

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.

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.

Slice the salted bacon up and add it to the baked cauliflower in the pan.

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.

Then pour in the cream.

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.

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.