Wild Flower's New World Carbonara
Ingredients
2 heads cauliflower, trimmed to florets2 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
Preparation
• 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.