Creamy spaghetti carbonara with roasted cauliflower and burrata
What happened until now:
Self-sacrificingly, I continue to work on the challenge I have imposed on myself to improve the original spaghetti carbonara recipe. In the endless vastness of the internet I recently came across a recipe for Roasted Cauliflower Carbonara with Burrata at the hungry feet, whose title irritated me. Roasted Cauliflower Carbonara? To my ears, this sounded like a substitute for cooking a vegan version of spaghetti carbonara, i.e. replacing bacon and egg with creamy cauliflower. But then: the burrata. Don’t get us wrong, spaghetti with roasted cauliflower is wonderful – just think about it Spaghetti with peas, broad green beans, cauliflower and burrata, which taste particularly good right now in spring. Or mine Cauliflower Lasagna, which threw some of my taste buds overboard. But I had this spe(c)ctacular piece of guanciale in the fridge and this awesome (pardon my french) pecorino.
In the American recipe, the entire cooking process is firstly a bit cumbersome, and secondly: fried onions and garlic are added to the carbonara. And please, not everyone can do what they want here, right? Onions and garlic on carbonara, I think it chops!
Recipe for creamy spaghetti carbonara with roasted cauliflower and burrata
- Oven at 180 °C fan oven
- Divide the cauliflower into florets and place in an ovenproof dish. Drizzle generously with olive oil, salt, pepper. Roast in the oven for about 40 minutes. The cauliflower should be golden brown and much softer than “al dente” or “crunchy” so that it later becomes creamy in the mouth.
- In a bowl, whisk 2 – 3 egg yolks per person and grate in enough Pecorino* to create a creamy, not too compact cheese and egg mixture. Pepper with black pepper from the mill.
- Dice the guanciale and gently sauté in a pan over medium heat with a little olive oil
- Cook spaghetti al dente, do not drain!
- Take the cauliflower out of the oven and let it stand for two minutes so that it is not too hot. Otherwise the yolk will set.
- Put the guanciale and the fat that has escaped from the pan into the bowl with the cheese and egg cream, stir in the cauliflower
- Using tongs, take the spaghetti dripping wet from the cooking water directly into the bowl and fold into the cheese and cauliflower cream. If necessary, “extend” with a little pasta water.
- Place spaghetti carbonara on a preheated plate, tear apart the burrata and grind black pepper over it.
Inspiration: Roasted Cauliflower Carbonara von love & olive oil
Make lecker great again! 
