Cauliflower cheese fettuccine with bacon, peas and garlic crumbs

Serves: 4
Prep: 10 minutes
Cooks In: 15 minutes

Cauliflower cheese fettuccine with bacon, peas and garlic crumbs

“It’s like Cauliflower Cheese and Fettuccine Carbonara got married”.

This yummy recipe combines two of my childhood comfort food favourites, Cauliflower Cheese and Fettuccine Carbonara, so I like to call it my ‘Cauliflower Cheese Fettuccine’.

The kids will LOVE this one and they’ll be eating four different vegetables. Use spaghetti or any other type of pasta if you don’t have fettuccine. This is a quick recipe, taking only 25 minutes from start to finish, so it’s great for a busy night.

This cauliflower cheese fettuccine recipe was delivered along with all the ingredients to make it in the Family My Food Bag.


Print Recipe

cream sauce

  • cream 2/3 cup

  • egg yolks 2
  • tasty cheese ½ cup grated
  • lemon Zest and juice of 1

garlic crumbs

  • butter 1 knob
  • garlic 2 cloves, finely chopped
  • breadcrumbs ½ cup (I used panko breadcrumbs)
  • thyme 1 tablespoon finely chopped (optional)
  • parsley ¼ - ½ cup chopped

cauliflower cheese fettuccine

  • dried fettuccine or spaghetti pasta
  • frozen peas 1 cup, defrosted
  • bacon 250g, streaky or shoulder, rind removed, diced
  • cauliflower ½ diced
head, cut into florets then thinly sliced
  • baby spinach 1 ½ cups chopped


Bring a large pot of salted water to the boil.

  1. In a large bowl whisk cream, egg yolks, cheese, lemon zest and juice. Season with salt and pepper, set aside.
  1. To make the crumbs, melt butter in a large fry pan on medium heat. Add garlic, breadcrumbs and thyme, and cook, stirring frequently for 1–2 minutes until golden and toasted. Season with a good pinch of salt. Remove from pan and set aside to cool, then mix with parsley.
  1. Cook pasta in pot of boiling water for 8–10 minutes until al dente (just cooked). Add peas for the last 1–2 minutes of cook time. Scoop out ¼ cup of pasta water and reserve, then drain pasta and peas.
  2. While pasta is cooking, prepare the sauce. Heat a drizzle of oil in the same pan used for the crumbs on medium to high heat. Cook bacon for 4–5 minutes until a little crispy. Remove from pan and set aside. Add a drizzle more oil and cook cauliflower for 2–3 minutes until golden and still a little crunchy. Leave in pan and remove from heat.
  3. Working quickly, add hot pasta and peas and spinach to fry pan with cauliflower and bacon. Pour over cream sauce and toss to coat (the residual heat from the pasta will be enough to cook the eggs and thicken the sauce). Add a few tablespoons of reserved pasta cooking water to loosen the sauce if required. Season to taste with salt and freshly ground black pepper.

To serve, divide pasta and sauce between bowls and scatter over crumbs.

Nutritional Information Per Serving
2487 kJ (590 kcal)
61.4g g
Total Fat
69.3g g
19.8g g