A creamy saucy pasta with crispy pangritata
Ingredients
100g stale bread (blitzed into breadcrumbs)
2 cloves of garlic
½ a head of cauliflower (400g)
olive oil
400ml milk
300g spaghetti
50g Cheddar cheese
Method
Firstly start by cooking the cauliflower. Cut it into nice small florets and add to a saucepan with the milk. Bring to the boil and simmer for 10mins or until softened. Once cooked pour everything into a blender and blitz until nice and smooth. Season and add the cheddar. Blitz again.
For the pangritata start with the diced bacon in the a hot frying pan until crisp. Crush and chop the garlic nice and fine and add to the bacon. Now add the breadcrumbs and toast until crisp. Finish with the tarragon and set aside until serving.
For the spaghetti cook it in boiling salted water to the packs recommended timing. Strain and keep some of the pasta water back.
In the pit you cooked the pasta in mix some of the cauliflower purée with the spaghetti, some of the pasta water, season to taste and mix really well.
Serve it up on a nice plate with some extra cheese grated over and that crispy pangritata. Enjoy.