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Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon

Nutrition per serving    (USDA % daily values)
CAL
866
FAT
164%
CHOL
85%
SOD
45%

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Ingredients for 4 servings

1/2 cup freshly grated parmigiano-reggiano cheese

crushed red pepper flakes (optional)

3/4 lb rigatoni pasta

1 large garlic clove , thinly sliced

1 cup panko (Japanese bread crumbs)

kosher salt & freshly ground black pepper

2 (1 3/4 lb) cauliflower , cut into 1-inch florets

3 1/2 tablespoons extra-virgin olive oil

3 ounces cooked crispy bacon (don't make the bacon pieces too small)

1 cup heavy cream

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