1 large head cauliflower (2 1/2 lb), cut into 1-inch-wide florets (8 cups)
1/4 lb sliced pancetta, chopped (1 cup)
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 1/2 cups reduced-sodium chicken broth
3/4 lb dried whole-wheat linguine
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
1/3 cup chopped fresh flat-leaf parsley
Directions
Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.
Stir cheese into sauce and simmer 1 minute.
Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.
