Orecchiette with Cauliflower, Bacon, and Breadcrumbs

Ingredients

• 1 large head cauliflower, cut into 1/2-inch pieces, thicker stems removed
• 3/4 lb dried orecchiette or cavatelli pasta
• 5 tablespoons extra-virgin olive oil
• 2/3 cup fresh bread crumbs
• 1/4 pound bacon or pancetta, chopped
• 2 large garlic cloves, chopped
• Freshly grated Parmesan

Directions

1. Set a large pot of well-salted water over high heat and bring it to a boil for the pasta. While it heats, cut the cauliflower and grate the bread into crumbs, if you need to.
2. Warm 1 1/2 tablespoons of olive oil in a large heavy skillet over medium heat, then stir in the bread crumbs. Cook them, stirring frequently, until they turn golden and a little crisp. Transfer the crumbs to a small bowl, then clean out the skillet.
3. In that same skillet, cook the bacon over medium-high heat for a few minutes, until some of the fat has cooked out. Add the cauliflower, garlic, and a generous pinch of salt. Continue cooking, stirring only now and then, until the bacon is crisp and the cauliflower is deeply golden and caramelized.
4. Meanwhile, boil the pasta until it is al dente, saving 1 cup of the pasta water before you drain it. Add the drained pasta to the skillet and toss everything together. Drizzle in olive oil and add pasta water as needed, tossing until the pasta has a rich, lightly creamy texture.
5. Serve topped with the toasted breadcrumbs, black pepper, and Parmesan cheese.