Pasta with Cauliflower, Bacon, and Sage

This recipe comes from the New York Times cooking section, so it is a bit
pretentious; however, I found that most of the especially precious directions can
be ignored.

Ingredients

• 1 medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets
• 2 to 3 tablespoons olive oil, plus more as needed
• Kosher salt and black pepper
• ½ pound thick-cut bacon, diced (turkey bacon was a good substitute)
• 1 packed cup fresh sage leaves
• 1 pound short pasta, such as gemelli, casarecce or penne
• Zest and juice of one 1 lemon, separated
• ½ cup grated Parmesan cheese, plus more for serving

Preparation

1. Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3
tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to
coat. Roast, tossing occasionally (basically optional), until tender and browned all over,
20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.

2. Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring
occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a
paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to
2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon.
Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed)
and remove from heat.

3. Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving
1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over
low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the
1/2 cup grated Parmesan. Toss until the sauce comes together.

4. Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta
seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra
Parmesan on the side.