1 pound Colavita orecchiette pasta
1 medium head green cauliflower, stemmed and separated into small florets
6 ounces lard (pancetta can be substituted or even olive oil)
Grated Pecorino cheese
Salt to taste
Cook the cauliflower in the pasta pot first until tender; remove the flowerets with a slotted spoon and set aside. Use the same pot and water to cook the orecchiette.
Cook the pancetta in a small sauté pan until it begins to render its fat. Keep warm.
Drain the pasta and combine with the cauliflower in a large platter. Pour the pancetta over the top and mix well. Sprinkle liberally with the cheese and mix again. Taste for salt. Add accordingly.
Variation; warm the olive oil in a small saucepan and use instead of the pancetta to dress the dish.
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