SAUCE MAGAZINE
Posted On: 12/01/2011
This time of year, we crave foods that are terrible for our waistlines, indulgences we always regret come spring. So when we fell for the New World Carbonara at The Wild Flower, in which crisp pancetta is folded into a luxurious cream sauce that clings to long strands of pasta, we were concerned. But our worries were bated when we learned that cauliflower purée stood in for much of the cream in this slimmed-down sauce, which also omits butter entirely. Roasted garlic plays on the sweetness of the cauliflower, raising the richness of the dish ever higher. As if we hadn’t had enough, a poached egg perched atop the bed of tangled noodles adds another layer of luscious comfort.
New World Carbonara
2 SERVINGS
Courtesy of The Wild Flower
2 heads cauliflower, trimmed to florets
2 shallots, diced
8 cloves garlic, diced
5 cups whole milk
1 Tbsp. kosher salt, plus additional to taste
1 cup fettuccine
4 oz. pancetta, cubed
1 Tbsp. olive oil
½ cup heavy cream
Freshly ground black pepper to taste
3 poached eggs
Flat-leaf parsley, chopped for garnish
• First make the cauliflower purée: Add the cauliflower, shallots, garlic, milk and 1 tablespoon kosher salt to a large sauce pot and bring to a boil.
• Lower the heat and simmer until the mixture becomes tender. Remove from heat, let cool and, using a blender or food processor, purée until smooth. Set aside 1 cup for pasta; store remaining purée in the refrigerator for up to 3 days.
• Prepare pasta to al dente. Drain and set aside.
• Sauté the pancetta in an oiled skillet over medium-high heat until crisp and lightly browned.
• Add the heavy cream and reduce slightly.
• Add 1 cup of the cauliflower purée and bring to a simmer.
• Add the pasta and salt and pepper to taste. Toss to coat the pasta with the sauce.
• Transfer pasta into warm serving bowls and top each with a poached egg. Garnish with chopped parsley.
