Cauliflower and guanciale pasta

INGREDIENTS

Cut the guanciale into slices, then into strips, and set aside. Bring a pot of salted water to a boil.
Clean the cauliflower by removing the leaves and separating the florets by cutting around the base of the stalk. Halve the florets and boil them for 5 minutes.
Meanwhile, cook the guanciale strips in a skillet over medium heat for 5 minutes without adding oil, until lightly crispy.
Remove the cauliflower florets with a slotted spoon and transfer them to the skillet with the guanciale. Use the same pot of water to cook the pasta for 12 minutes or according to package instructions.
Continue cooking the cauliflower with the guanciale for another 3 minutes.
Once the pasta is ready, drain it directly into the skillet. Add the fresh thyme leaves, adjust the salt and pepper, and stir well. Serve your cauliflower and guanciale pasta piping hot!

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