Ingredients: • 1 head of cauliflower (cut into florets) • 3 tablespoons water • 1/4 teaspoon kosher salt • 1/4 teaspoon black pepper • 4 ½ teaspoon olive oil, divided • 8 ounces uncooked fettuccine • 1 ½ ounces pancetta or cured bacon (fin...

Ingredients:
• 1 head of cauliflower (cut into florets)
• 3 tablespoons water
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ½ teaspoon olive oil, divided
• 8 ounces uncooked fettuccine
• 1 ½ ounces pancetta or cured bacon (finely chopped)
• 1 ½ teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh thyme
• 1 ½ teaspoons minced fresh garlic
• 2 ounces Parmigiano-Reggiano cheese (shaved and about ½ cup)

Directions:
1.) Preheat oven to 400 degrees Fahrenheit. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ½ cup cooking liquid.

2.) Heat a large skillet over medium heat. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta; set aside. Add remaining 2 ½ teaspoons oil to drippings in pan. Add ½ cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until blended, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta; toss. Top with cheese. Serve immediately.