Deliciously nutty, roasted cauliflower pairs perfectly with the salty fontinella cheese. This Cauliflower Sage Fontinella Carbonara with #StellaCheeses has a deliciously aged twist to the typical carbonara.
So, I made this recreation dish not too long ago. I was attempting to recreate dish from Bogotá that I had the second to last trip there. I gotta say, I kind of miss going there and I kind of don’t. It was nice to have the importance about you and interacting with the people that we support financially every day. Then there was the flip side of that with the KILLER altitudinal sickness I got without fail. #worstheadacheever
Honestly. If you could take your worst migraine and then amp it up like… TEN then you’re close to the scale of the headache I get the first day there. And food is honestly the LAST thing you want to think about when your head hurts THAT much. So, when I land, the first thing I do is eat because I know I won’t want to until the following morning.
But that’s not what this post about. So, let’s go back to the re-creation dish here.
I thought I killed. I honestly wanted to bathe in the pepper sauce, it was that good. The hubs says, “It was okay.” “Okay? Just okay?? I LOVED it!” “Well, first off, I wouldn’t order pasta out. I don’t even think I look at it on the menu.”
How did I not know this? Honestly. You think you know someone…then WHAM! Ya don’t. Then I got to thinking, he hasn’t. Ever. However, I always look at the pasta. What kind, flavors, etc. Even in a steak house I’ll read the whole menu and see what kind of pasta there is. Not that I’d order any but still.
If there was lasagna or alfredo on the menu, I probably would order it. Those are my top two hands down favorite pasta dishes. If one of the two are on the menu, I’ll be hard pressed to pass them up; especially if we’re out for a special dinner. They are birthday dinner worthy and anniversary dinner worthy. They are just worthy.
I hear ya! “But Christie, this is neither lasagna nor alfredo! This is carbonara!” I know. I’ve actually never seen carbonara on the menu outside of like Carrabas or something. Carbonara is kind of like an alfredo; it’s creamy, it’s Parm-y, it’s delicious. It’s homemade, special dinner, worthy! At least for me it is.
I’ve made a few versions of carbonara already. There was just a plain, ravioli mushroom, ricotta with scallops, the lemon basil, pea and ricotta, and then there’s the Brussels sprouts (my personal fave). So, yeah, I’ve made a few.
Aside from the ricotta, I haven’t used any other cheese. Until now. I was so inspired by the #StellaCheeses that I just couldn’t wait to swap out some of the usual Parmesan with some of their fontinella. Oh yeah, baby. Game changer. This carbonara is now my ultimate favorite. When you make, and you WILL make, you’ll see why.
That fontinella with all its salty, creamy, sharp goodness just rocks the carbonara and cauliflower. Pair the Stella fontinella with their parm and you have one killer dish for an in home dinner and a show. First dress up the table. Next, get some wine and turn the lights down. Finally, sit down to dinner. You’ll feel like you’re in little bistro having a nice meal. Rent a nice, romantic movie, or just kick back and binge watch some old favorite sit-coms. Either way, spend some quality time cuddling on the couch and fall in love again.
And, to help you make that happen, I’m offering up a flash giveaway of $30 on Amazon! Yup, that’s right! $30 for some special dishes, maybe a table cloth, place mats? Or just whatever you want! It’s your $30 if you win!
Not only am I giving away some bucks, but Stella is giving away three day, two night trip to New York City with a $500 gift card, dinner for two, and two tickets to a Broadway show. So, make sure you follow them on Pinterest, Facebook, and Instagram to see what new recipes and giveaways they are sharing.
- 1 large head of cauliflower, roughly chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped, fresh sage
- 6 cups hot, cooked, linguine
- 1/2 cup egg substitute
- 1/3 cup fat free half and half
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Stella Fontinella Cheese
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- pinch of nutmeg
- Preheat oven to 400.
- Place the cauliflower florets on a baking sheet covered with aluminum foil coated in cooking spray. Sprinkle with salt and pepper and bake at 400 for 25 to 30 minutes or until the cauliflower is golden brown. Remove from the oven and set aside.
- While the cauliflower is cooking, boil the pasta according to package directions until al dente.
- While the pasta is cooking, combine the remaining ingredients (egg substitute through nutmeg) in a small mixing bowl.
- Heat a large skillet over medium-high heat. Add one tablespoon of extra virgin olive oil and swirl until hot. Add the sage and sauté until fragrant and lightly crisp. When the cauliflower is cooked, add to the pan and continue to sauté until the pasta is cooked.
- Once the pasta is cooked, reserve one cup of the pasta water before draining. Place the pasta in a large mixing bowl and slowly drizzle the egg mixture over the noodles will tossing well to coat. If the egg mixture is too dry, add a little bit the pasta water at a time to make a smooth sauce.
- Once the pasta is ready, fold in the cauliflower sage mixture. Garnish with crispy sage leaves and more Stella Fontinelli cheese.