Cauliflower and Hazelnut Carbonara

Cauliflower and Hazelnut Carbonara

Serves 2 30 Minutes Gluten Free & Vegetarian


  • 125g Root One Penne
  • 1 Medium White Cauliflower 
  • 40g Hazelnuts, Crushed 
  • 100ml Single Cream 
  • 60g Hard Italian Cheese, Grated. 
  • 1 Medium Egg 
  • Salt & Black Pepper 
  • Olive Oil 

Recipe Inspiration  

This is my version of a carbonara I saw on Joe Wick's instagram recently - it looked so good I had to try it! Check out more of his recipes here. It's not exactly the same as his and I've given it a protein boost by using Root One penne :-) 


Calories (Kcal) 650.00
Carbs 39.95
of which sugar 7.42
Protein 34.72
Fat 38.26
sat fats 14.05
Fibre 8.43


  1. Preheat a baking tray with the oven set to 210C (190C fan). Remove the stalk and leaves from the cauliflower then break the head into small florets (I cut up the larger ones). Then add to the backing tray with a glug of oil, salt and a good sprinkling of black pepper. Roast for 15 minutes or until starting to brown, then add the hazelnuts, give a good mix and put back in the oven for another 5-10 minutes. 
  2. Whilst the cauliflower is roasting, bring a pot of at least 1.5 litres of water to boil. Once it's boiling rapidly add the Root One Penne and turn down the heat to a simmer, cook for 6 minutes, then strain and give a quick rinse (You want the pasta to stay hot though!)
  3. Crack the egg into a mug and whisk with a fork. 
  4. Tip the pasta back into the pot you cooked it in, add the cheese and whisked egg. Give it a good mix - the idea here is the heat of the pasta cooks the egg. It should start to form a sticky sauce, then add the cream to loosen and continue to stir. You may need to put the pot back over the heat once you add the cream because it will cool the sauce down. 
  5. Once you're happy with your creamy, cheesy carbonara sauce add the cauliflower and hazelnuts, salt & black pepper (I like a lot of black pepper with mine!) mix thoroughly so everything is coated in sauce and serve.