Cauliflower Boscaiola

Cook time 15 minutes
Servings 4


1 tbsp olive oil
375g penne pasta
8 slices or 100g pancetta
2 cloves of garlic, finely sliced
350g button mushrooms, sliced
¼ head of cauliflower, thinly sliced and then blanched
¼ cup white wine
300ml pouring cream
75g toasted hazelnuts, roughly chopped
Small bunch parsley
2 handfuls of Parmesan, grated into a crumb
Salt and pepper

Cauliflower Boscaiola


Heat olive oil in a large pan and add the mushrooms, cooking until golden brown.

Finely shred the pancetta, leaving the fat on, then along with the garlic, add to the pan with the mushrooms. Cook off for about 3-4 minutes.

Meanwhile, cook the pasta according to packet directions (about 6-8 minutes). Just before the pasta is finished cooking, add the white wine to the pan with the mushrooms and pancetta to deglaze, then throw in the cauliflower.

Stir in the cream and allow to thicken.

Turn heat off both the pasta and the sauce, then drain the pasta and add to the sauce. Add almost all of the hazelnuts, parsley, and the parmesan, ensuring that the heat is off so the parmesan doesn’t go waxy. Toss lightly to mix, then season with salt and pepper. Garnish with remaining hazelnuts, parsley and parmesan.