Ingredients
3/4 lb linguine
1 sm head cauliflower cut into small florets
4 oz pancetta chopped
2 tbsp olive oil
1 large egg and 4 yolks, beaten
3/4 cup parmesan
Preparation
cook pasta and reserve 1/2 cup water. Brown pancetta until crisp on med heat. Remove to plate. Add oil, cauliflower, 1/2 cup water, 3/4 tsp salt and 1/2 tsp pepper to same pan and cook over medium high, covered, until cauliflower is almost tender and water evaporated. Uncover and cook until cauliflower is browned, about 5 minutes more.
Add cauliflower, eggs, parm, and reserved water to pasta pan and stir to coat. top with additional pepper.
