Black & White Spaghetti with Roasted Cauliflower and Crispy Bacon
A contrasting pasta dish with both black and white spaghetti noodles, perfect for a summer lunch.
Loading...
INGREDIENTS
- 4 T olive oil
- 1 head cauliflower, broken into florets
- 1 onion, quartered
- 1 T dried oreganum
- 3 cloves garlic, crushed
- 50g butter
- A few sprigs thyme
- 8 rashers streaky bacon, cut into large chunks
- 250g black spaghetti
- 250g regular spaghetti
- 600ml cream
- 50g grated Parmesan cheese
- Salt and pepper
METHOD
Preheat the oven to 220 degrees Celsius.
Rub the cauliflower, bacon and shallots with olive oil, salt pepper and oreganum and place on a baking sheet. Roast for 25 – 30 minutes or until the shallots and cauliflower are softened and acquire a good char.
Cook the spaghettis separately according to packet instructions. Set aside until ready to use.
Heat a pan and add the butter. Gently fry the garlic and add the thyme. Once the garlic is fragrant, pour in the cream and stir in the Parmesan cheese. Season with salt and pepper.
To serve, arrange the spaghetti onto a serving platter, top with bacon, cauliflower and shallots and pour the sauce over. Serve dressed with fresh herbs if desired.
Recipe and image by Khanya Mzongwana (inspired by an Abigail Donnelly recipe)
