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5 from 3 votes

Meyer Lemon Bacon Bucatini Pasta

Meyer Lemon Bacon Bucatini Pasta with sauteed kale, cauliflower and crispy bacon is a quick weeknight pasta meal. This pasta is bright and flavorful.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 2
Author: Adrianna Adarme
Cost: $10

Equipment

  • 1 (4-quart) pot or large skillet

Ingredients

  • 4 slices Pure Farmland All-Natural Uncured Bacon
  • 1/4 head cauliflower
  • 2 tablespoons olive oil + 1/4 cup , divided
  • 3 tablespoons unsalted butter
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, peeled and minced
  • Pinch of crushed red pepper
  • 1 bunch of kale, minced
  • 1 Meyer lemon, zest and juice
  • 2 tablespoons minced Italian parsley
  • 1/2 cup pasta water
  • 4 tablespoons grated Parmesan
  • 1 pound bucatini, or other pasta of choice

Instructions

  • Preheat oven to 425 degrees F. On one side of a baking sheet, place a cooling rack atop. Lay the bacon side by side on the cooling rack. 
    On the other half of the baking sheet add the florets of cauliflower and toss them with a teaspoon or two of olive oil and sprinkle with salt. Transfer to the oven to bake for about 15 minutes, until the bacon is golden brown and the cauliflower is lightly golden brown. Remove from the oven and allow the bacon to cool for 10 minutes before transferring to a clean kitchen towel or paper towels to drain the bacon. Dice up the bacon into bite-size pieces and set aside.
    In a large saucepan, set over medium-low heat, add the olive oil, butter, anchovy paste, garlic, and red pepper. When the butter has melted, add the kale, and cook on low until softened, turned a bright color green and wilted. Stir in the lemon zest and juice. Cover the pot and turn off the heat.
    Meanwhile, bring a pot of salted water to a boil. Cook your pasta according to the package’s instructions, about 9 minutes.
    Reserve about 1/2 cup of pasta water to the side. Drain the pasta. Pour the pasta water to the butter sauce and bring to a gentle simmer. Add the pasta, along with the Parmesan, Italian parsley and reserved cauliflower; toss until combined.
    Divide the pasta amongst bowls and top with bacon, more parmesan cheese, pinch of crushed red pepper and lemon zest. 

Nutrition

Serving: 4g | Calories: 680kcal | Carbohydrates: 89.5g | Protein: 23.4g | Fat: 29.3g | Saturated Fat: 9.6g | Cholesterol: 53mg | Sodium: 676mg | Potassium: 286mg | Fiber: 5.2g | Sugar: 4.8g