Lemony Pasta With Cauliflower, Capers, and Crispy Pancetta

Instructions

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1. 1 Adjust oven rack to middle position and preheat the oven to 400°F (200°C). To a rimmed baking sheet, add cauliflower, drizzle with oil, and sprinkle with salt. Toss to coat evenly and arrange in a single layer. Bake, flipping once halfway through, until cauliflower is tender and golden brown around edges, 25 to 30 minutes. Set aside until ready to use.
2. 2 Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, then drain, reserving 1/2 cup of pasta cooking water.
3. 3 Meanwhile, to a large sauté pan, add pancetta and cook over medium-low heat, stirring occasionally, until the meat is deep golden brown and the fat has rendered, 12 to 16 minutes. Using a slotted spoon, transfer pancetta to a small bowl, then pour out all but about 1 tablespoon of the fat.
4. 4 To reserved rendered fat in sauté pan, add 1 tablespoon butter and increase heat to medium. Add garlic, chile flakes, and lemon zest. Cook, stirring frequently until garlic is light golden and fragrant, about 1 minute. Stir in capers and 1 tablespoon of lemon juice. Add roasted cauliflower and toss to coat. Add pasta along with Pecorino Romano, remaining 2 tablespoons butter, and 1/4 cup reserved pasta water. Cook, stirring constantly, until well combined and the pasta is coated in a very light glossy sauce. If the pasta seems dry, add a splash more pasta water and mix until a light, glossy sauce forms.
5. 5 Add remaining 1 tablespoon lemon juice, parsley, and reserved pancetta, and toss to combine. Season to taste with salt, then serve the pasta topped with more Pecorino.