PANCETTA SPAGHETTI WITH CAPER CRUMBS
SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 1790kj ✦ 500g spaghetti
✦ 1 small cauliflower, cut into florets
✦ 2 tbsp olive oil, plus 1 tbsp extra
✦ 1 cup panko crumbs
✦ 2 tbsp baby capers, rinsed, chopped (see tip)
✦ 100g pancetta slices, chopped
✦ finely grated parmesan, to serve
✦ ½ cup parsley, chopped, to serve
1 In a large saucepan of boiling, salted water, cook pasta following packet instructions. Add cauliflower for final 6 mins of cooking time (about halfway). Drain and return to saucepan.
2 Meanwhile, in a medium frying pan, heat oil on medium. Add breadcrumbs and cook, stirring often, 4-5 mins until golden. Transfer to a bowl. Stir capers through.
3 Heat extra oil in same frying pan on medium. Cook pancetta, stirring, 3-4 mins until golden. Toss through pasta and season to taste.
4 Sprinkle with crumb mixture, parmesan and parsley. Serve immediately.
TIP If your kids don’t like capers, you could add 1 tbsp currants and a squeeze of lemon juice instead.