- 8 ounces Gluten Free Penne
- 2 cups Water
- 2 cups Reduced Sodium Chicken Broth
- 5 cups Cauliflower, cut into florets (just over one pound once cut)
- 3 slices Thick Sliced Bacon, (hickory smoked preferred)
- 1 cup Onion, cut into 1/2" pieces
- 2 tablespoons Minced Fresh Garlic
- 3/4 teaspoon Salt
- Cracked Black Pepper
- 1/2 cup Peas, (thaw if using frozen)
- 2 Egg Yolks
- Fresh Parsley, for garnish
Preheat your oven to 350°F.
Cook the penne to al dente, according to package directions. Once cooked, drain, place back into the pot and cover until ready to use.
While the pasta cooks, combine the water and chicken broth in a very large pot and bring to a boil. Once boiling, add in the cauliflower, cover and cook until fork tender, about 7-8 minutes.
Heat a large frying pan over medium/high heat and cook the bacon until golden brown and crispy, flipping once. Once cooked, transfer to a paper-towel lined plate and press out the excess fat.
Keep the bacon fat in the pan and turn the heat down to medium. Cook the garlic and onion until soft and golden brown, stirring frequently.
Transfer the cooked onion/garlic mixture into a blender, making sure to scrape out all the bacon fat with it. Add in the salt and a few good twists of pepper.
Using a slotted spoon, transfer the cooked cauliflower into the blender. Pour in 3 Tbsp of the cooking liquid and blend until smooth and creamy.
Pour the cauliflower sauce, along with the peas into the pot with the noodles. Crumble the cooked bacon and stir it in as well. Finally, add in the egg yolks and stir until well mixed.
Transfer the pasta to a baking dish, or oven-safe skillet and bake JUST until the top is set, only about 10 minutes. Don’t over-bake or the cauliflower loses its creaminess.
Garnish with parsley and DEVOUR.