Ingredients

• 1 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
• 1/4 teaspoon salt
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir cheese into sauce and simmer 1 minute.
6. Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.