Macaroni with Cauliflower Carbonara

Salty, smoky pancetta is complemented with green onions and fragrant garlic in a rich sauce to coat elbow macaroni. The best part? Dinner is ready in only 30 minutes.

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Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4



  • Whisk together eggs yolks, Parmesan, lemon zest and pepper; set aside.
  • Heat oil in large skillet set over medium-high heat; cook pancetta for 5 to 7 minutes or until starting to brown around edges. Stir in cauliflower; cook for about 5 minutes or until tender-crisp. Stir in green onions and garlic; cook for about 5 minutes or until fragrant.
  • Meanwhile, cook macaroni according to package directions. Drain and reserve 1/2 cup (125 mL) cooking liquid. Immediately stir hot macaroni into cauliflower mixture until well coated. Remove from heat.
  • Working quickly, stir egg yolk mixture until thickened, adding enough of the reserved cooking liquid as necessary for desired consistency. Sprinkle with parsley. Garnish with additional Parmesan. Serve immediately.


It’s important to work quickly when preparing this recipe to ensure the sauce thickens, but that the eggs don’t scramble; as long as the pasta is hot and the pan is off the heat, the sauce will be perfect.
Cauliflower can be replaced with broccoli, mushrooms, grape tomatoes or chopped zucchini if desired.

Nutritional Analysis

Calories: 760kcal | Carbohydrates: 77g | Protein: 33g | Fat: 36g | Cholesterol: 185mg | Sodium: 1030mg | Fiber: 5g | Sugar: 4g