Prep Time
Cook Time


  • 200g Fioretto® Cauli Blossom, roughly chopped
  • 300g rigatoni or farfalle pasta
  • 4 free-range eggs
  • 1/3 cup thickened cream, optional
  • 60g parmesan cheese, finely grated
  • 2tbs extra virgin olive oil
  • 4 streaky bacon rashers, chopped
  • Extra finely grated parmesan & crispy basil leaves, to serve


  1. Use a slotted spoon to transfer the pasta straight into the pan with the Fioretto® and bacon. Remove from the heat, pour over the egg mixture and stir off the heat until the pasta is well coated. Return to low heat, adding a couple of tablespoons of the hot pasta cooking water until you have a silky sauce. Make sure the pan is not too hot otherwise the eggs will scramble.
  2. Meanwhile, add 1 tablespoon of oil and bacon to a large non-stick frying pan, then place over medium heat. Cook for 4-5 minutes until light golden. Add Fioretto® and cook for 3 minutes until tender. Season with pepper.
  3. Cook the pasta in a large saucepan of boiling salted water. Beat the eggs and cream, (if using) in a bowl until well combined. Stir in the Parmesan.
  4. Spoon into bowls, top with basil and extra parmesan. Season, then drizzle with remaining olive oil.
 Tip: For crispy basil leaves, cover the base of a small saucepan or pan with vegetable oil. Add large basil leaves and cook for 1-2 minutes until transparent (careful as leaves can splatter if they are wet). Remove to a wire rack. Pat dry carefully with paper towel. Allow to cool.