LEMONY BUCATINI WITH BACON

Serves: 2-4

■ 8 oz (225 g) bucatini

■ Kosher salt

■ 1 tbsp (15 ml) extra-virgin olive oil, plus more for pasta

■ 4 strips thick-cut bacon, cut into 1-inch (2.5-cm) pieces

■ 1 small onion, diced

■ 1 small head cauliflower, cut into bite-size florets

■ 1 lemon

■ 1/4 cup (60 ml) panko

■ 1/2 cup (125 ml) Parmesan, plus more for serving

■ 1/4 tsp (1 ml) red pepper flakes, plus more to taste

■ 2 tbsp (30 ml) chopped parsley, plus more for serving

1. In a large pot over medium-high heat, bring 2 quarts

(2 L) of water to a boil. Add salt. Cook pasta according to package directions until al dente.

2. Put paper towel on a plate and place near stove.

3. In a lidded, 12-inch (30-cm) skillet, over medium heat, heat oil until shimmering. Add bacon and cook until crispy, stirring occasionally, about 5 minutes. Transfer bacon to plate. Transfer all but about 2 tbsp (30 ml) of the bacon fat to a bowl and set aside.

4. When pasta is cooked, reserve 1 cup (250 ml) of cooking water and drain. Drizzle pasta with

1-2 tsp (15-30 ml) of olive oil and toss, coating pasta with the oil. 5. Add onion and cauliflower to the skillet. Reduce heat to low, cover and cook for about 10 minutes.

6. Increase heat to medium, uncover and cook, stirring occasionally, until cauliflower is fork-tender with a few dark spots, 8-10 minutes. It should be sizzling, but ensure onions don't burn.

7. Zest and juice the lemon.

8. In a small skillet over medium heat, add reserved bacon fat and heat until shimmering. Add breadcrumbs, crumbled bacon and lemon zest and cook, stirring, until breadcrumbs turn just a shade darker, about 2 minutes. Remove from heat.

9. Once cauliflower is cooked, add lemon juice and scrape up any bits stuck to the bottom of the pan. Add cooked pasta and 1/2 cup (250 ml) of the reserved pasta water, again scraping up stuck bits.

10. Stir in cheese and red pepper flakes. Toss and stir until lightly coated. Add more pasta water bit by bit if the mixture is too dry.

11. Serve topped with the breadcrumb mixture, parsley and Parmesan.

Note: For vegetarians, substitute caramelized onions for bacon and diced onion. In a large skillet over medium-low heat, add

3 tbsp (45 ml) of olive oil, 2 thinly sliced onions and a large pinch of salt. Stir to coat onions with oil. Cook, stirring occasionally, until onions are soft and golden brown, 45-55 minutes.