Ingredients
- 11 oz spaghetti
- 1.3 lbs purple cauliflower
- 5 oz speck (smoked prosciutto)
- 1 garlic clove
- Fresh thyme, as needed
- Salt, to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil, as needed
- 1¾ oz Parmesan cheese
Preparation
Start by cleaning the cauliflower: remove the stem, separate the florets, and rinse under running water.
Drop the purple cauliflower into a pot of salted boiling water, adding a piece of bread soaked in vinegar (this prevents any unpleasant odors). Cook for 10-15 minutes, then drain and transfer to a tall, narrow container. Blend with salt, pepper, and a drizzle of olive oil until smooth, then set aside.
Start cooking the pasta. In a pan, sauté the speck (cut into thin strips) with a splash of olive oil and a crushed garlic clove. Once the speck is crispy, remove the garlic and thyme. Add the pasta when it's halfway cooked, along with a ladleful of pasta cooking water, and cook for a couple of minutes, stirring occasionally.
Stir in the purple cauliflower cream and continue cooking until the pasta is done, adding more pasta water if the sauce becomes too thick.
Take the pan off the heat, add the grated cheese, and stir until creamy. Serve immediately.
