INGREDIENTS:

• 8 ounces spaghetti
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 4 slices bacon, diced
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 teaspoons chopped fresh thyme leaves

FOR THE ROASTED CAULIFLOWER

• 16 ounces cauliflower florets
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place cauliflower florets in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
5. In a small bowl, whisk together eggs and Parmesan; set aside.
6. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
7. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
8. Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
9. Serve immediately, garnished with thyme, if desired.

** Recipe & photo credit: Damn Delicious