spaghetti with cauliflower, burrata and thyme
- 1 cup (250ml) single (pouring) cream
- 3 egg yolks
- 1 cup (80g) finely grated parmesan, plus extra, to serve
- sea salt and cracked black pepper
- 1 tablespoon extra virgin olive oil
- 25g unsalted butter, chopped
- 1.2kg cauliflower, trimmed and cut into small florets
- 2 cloves garlic, thinly sliced
- 1 tablespoon thyme leaves
- 400g spaghetti
- 2 x 200g burrata (see tip), torn
- 8 white anchovy fillets, chopped (optional)
- Place the cream, egg yolks, parmesan, salt and pepper in a bowl, whisk to combine and set aside. Heat the oil and butter in a large non-stick frying pan over high heat. Add the cauliflower, garlic, thyme, salt and pepper and cook for 10–12 minutes or until golden and cooked through. Set aside and keep warm.
- Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.
- Return the pasta to the pan over low heat. Add the cream mixture and reserved cooking liquid and stir for 2 minutes or until just thickened. Top with the cauliflower, burrata and anchovy and sprinkle with the parmesan. Serves 4.
Tip: Burrata is a fresh mozzarella made with cream. Find it at specialty food stores, cheese shops and some greengrocers. You can also use buffalo mozzarella.
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