Pasta with Bread Crumbs, Pancetta, and Cauliflower

Carol Perricone


Another pasta with vegetable that my family loves!!
Simple, and delicious..what else can I say.

Recipe from - Lidia's Italian-American Kitchen, a cookbook by chef Lidia Bastianich.

Photos are my own


★★★★★ 1 vote

15 Min
10 Min
Stove Top


  • ·
    olive oil, extra virgin
  • 8 oz
    sliced pancetta
  • 1 lb
    pasta of choice (should be shells or bow-ties, to catch sauce
  • 1 1/2 c
    onions, diced
  • 1
    cauliflower, small florets
  • ·
    crushed red pepper flakes, to taste
  • 1 1/2 c
    chicken stock, unsalted (may used chicken broth)
  • 1/4 - 1/2 c
    dry bread crumbs
  • ·
    fresh parsley (may use dried)
  • ·

How to Make Pasta with Bread Crumbs, Pancetta, and Cauliflower


  1. Cook pasta according to package directions; set aside
  2. Heat 2 tblsp. oil in a large skillet, over medium heat, add pancetta and cook, stirring, until it is lightly browned, but not overcooked...about 4 minutes.
  3. Remove pancetta from pan, add onions and cook about 2 minutes. Stir in cauliflower florets, cook until lightly browned, 4 minutes. Season lightly with a little salt and a little crushed red pepper flakes, (Go easy on salt, as pancetta is salty).
  4. Pour chicken stock into skillet, bring to a boil, lower heat, and simmer until vegetables are tender, and liquid is reduced by about one-half....should take about 5 minutes.
  5. Drain pasta, and combine with sauce and vegetables in skillet. Bring to a simmer, tossing to coat pasta with sauce. Add breadcrumbs and pancetta, stir, and serve immediately.

Printable Recipe Card

About Pasta with Bread Crumbs, Pancetta, and Cauliflower

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy For Kids

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