• Salt and pepper
• 1 pound whole wheat penne pasta
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/4 pound pancetta, finely chopped (optional)
• 1 head cauliflower, cut into small florets
• 1 onion, finely chopped
• 3 large cloves garlic, chopped
• 3 sprigs rosemary, finely chopped (about 2 tablespoons)
• Freshly grated nutmeg
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 cup grated Pecorino Romano or extra-sharp white cheddar cheese
• 1 bunch watercress or 1 packed cup spinach, chopped

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.


While the pasta is working, in a large skillet, heat the EVOO, two turns of the pan, over medium-high heat. Add the pancetta, if using, and cook until the fat renders, about 2 minutes. Stir in the cauliflower, onion, garlic and rosemary; season with salt, pepper and a little nutmeg. Cook, stirring occasionally, until just softened, about 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the stock and cook until reduced by half, about 5 minutes.


Add the pasta and cheese and toss. Serve in shallow bowls, topped with the watercress.

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