Egg Tonnarelli with White Cauliflower and Pancetta

Method

1. Slice the leek very thinly, discarding the root and outer layer.
2. Cut the pancetta into small cubes.
3. Place the pancetta in a cold pan without oil and sweat it over low heat until the fat renders.
4. Prepare the cauliflower: remove the thick stems and leaves, then cut into small pieces.
5. Bring salted water to a boil, blanch the cauliflower for about 2 minutes until just tender.
6. Add the egg tonnarelli to the same boiling water and cook according to package instructions (12–15 minutes).
7. Once the pancetta is crispy, add a drizzle of olive oil and the sliced leek. Soften the leek, adding a ladle of cauliflower cooking water if needed.
8. Drain the pasta and cauliflower al dente, reserving some cooking water, and transfer to the pan with the leek and pancetta.
9. Toss with a splash of cooking water, adding a little reserved pancetta cubes for garnish.
10. Season with freshly ground black pepper or chili flakes.
11. Turn off the heat, add grated pecorino cheese and a drizzle of extra virgin olive oil, tossing vigorously to create a creamy emulsion.
12. Plate and serve immediately.