★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

Two of my favorite foods mixed with pasta? You bet! It's gotta be wonderful! Very quick and easy and with a couple tweaks can be even easier! Recipe & photo:

serves 4
cook time 30 Min


  • 12 oz
    spaghetti (3/4 box) or pasta of your choice
  • 6 slice
  • 1/3 c
    fresh sage leaves
  • 1 sm
    head cauliflower cut into small florets
  • 1/4 tsp
  • 1/4 tsp
  • 3/4 c
    grated pecorino or parmesan cheese

How To Make

  • 1
    Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.
  • 2
    In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate. Let cool; then break into pieces.
  • 3
    Add the sage to the bacon drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes. Transfer to the paper towel-lined plate.
  • 4
    Add the cauliflower, 1/4 cup water, salt and pepper to the skillet and cook, covered, for 2 minutes. Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
  • 5
    Add the reserved cooking water and 1/2 cup of the cheese to the pasta and toss until creamy. Add the cauliflower, sage, and bacon, and toss to combine. Sprinkle with the remaining 1/4 cup of cheese before serving.
  • 6
    NOTE: If you're pinched for time, you may use a jar of real bacon bits and 2 (10 oz.) packages of frozen cauliflower, thawed. One to two tablespoons dried sage may be substituted for 1/3 cup fresh sage.