Fresh Pappardelle with Cauliflower and Bacon

To prepare the pasta, using a Philips pasta maker fitted with the pappardelle die, use the flour, eggs and water to make pappardelle according to the manufacturer’s instructions. As the noodles are finished, dust lightly with flour, then place on a baking sheet and cover with a kitchen towel while you make the sauce.

To prepare the sauce, preheat an oven to 400°F (200°C).

In a large bowl, toss the cauliflower with the olive oil and season with salt and pepper. Transfer to a baking sheet and spread in a single layer. Roast until the cauliflower is tender and lightly browned, about 20 minutes, stirring once about halfway through the cooking time.

Meanwhile, in a large fry pan over medium-high heat, cook the bacon until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a bowl.

Add the onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium-low, add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Season with salt and pepper. Add the cream, sage leaves and bacon and bring to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta, stirring to prevent the noodles from sticking together, and cook until al dente (tender but firm to the bite), about 4 minutes.

Drain the pasta, reserving 1 cup (8 fl. oz./250 ml) of the pasta cooking water. Add the pasta and reserved pasta water to the cream sauce, then add the pecorino romano and toss to coat. Add the roasted cauliflower and pine nuts and toss to combine. Top the pasta with more pecorino, the bread crumbs, sage leaves and a grinding of pepper and serve immediately. Serves 4.  

Williams Sonoma Test Kitchen