Method

• 1.
  Heat oil in a large heavy-based ovenproof saucepan over medium heat. Add guanciale and cook, stirring occasionally, for 4 minutes or until lightly golden. Add garlic and cook for 1 minute or until golden. Transfer to a bowl, including cooking oil, add breadcrumbs and stir to combine. Set aside.
• 2.
  Return pan to a medium-high heat, add milk and bring to just below the boil, being careful that the milk doesn’t boil over. Add cauliflower and pasta and return to a simmer. Reduce heat to low and cook, stirring regularly, for 10-12 minutes or until pasta is just cooked. Remove from the heat and stand for 10 minutes.
• 3.
  Meanwhile, preheat oven to 200°C. Combine egg yolks, parmesan and cream in a bowl. Once the pasta has cooled slightly, stir through the cream mixture to combine. Top with the breadcrumb mixture.
• 4.
  Transfer pan to the oven and cook for 20 minutes or until golden brown. Stand for 10 minutes before serving.