From the Gardens of Mike Scott of Eagle Rock Backyard Farms
Ingredients: 3/4 pound linguine 4 ounces pancetta or 4 slices bacon, chopped 1 head cauliflower 1/2 cup peas (preferably fresh) 2 teaspoons olive oil 1/4 cup half and half or milk 2 egg yolks, beaten 3/4 cup grated Parmesan cheese Salt & black pepper
Directions: Bring a large pot of water to a boil and cook the pasta according to the package directions, reserving ½ cup of the cooking water. Drain the pasta and return it to the pot. Add 1 teaspoon olive oil to a large skillet and brown the pancetta over medium heat, tossing occasionally, until crisp, 5 to 8 minutes; transfer to a plate. Add another teaspoon of olive oil, cauliflower, peas, ½ cup reserved water, a dash of salt and black pepper, to the drippings in the skillet. Increase heat to medium-high and cook, covered, until the water has evaporated and the cauliflower and peas are almost tender, 4 to 5 minutes. Uncover and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes more. In a small bowl, whisk 2 egg yolks and half and half/milk together. Add the cauliflower, peas, egg yolks, and Parmesan to the pasta and toss to coat over low heat. Cook until sauce thickens. Top with additional black pepper. Enjoy! Fresh from Mike’s yard: cauliflower and peas, and today’s eggs.