1. Preheat oven to 220°C.
  2. Slice 200g of speck and get crispy in a pan on high heat for approximately 6 minutes, then remove from pan.
  3. In a pot of boiling, salted water, cook pasta as per packet directions. Drain and run under cold water to stop cooking.
  4. Finely chop 1 brown onion and place into pan with the residual fat from speck and sweat down on low heat for approximately 4 minutes.
  5. Slice head of cauliflower and add to pan with onion, with zest of 1 lemon and put on heat for 8 minutes.
  6. To make the pangrattato add 4 slices of bread, zest of 1 lemon, handful of parsley, 50g parmesan and 1 teaspoon salt to a blender and blitz to a bread crumb consistency. Then transfer into a bowl.
  7. To make the sauce, add pan with cauliflower and onion to blender after cooked with 50g parmesan, juice of ½ a lemon, 100g of butter, a pinch of salt and a few cracks of pepper and blitz.
  8. Place pasta into a prepared baking dish, scatter speck over the top, then pour the sauce over, mix throughout and then smear the pasta down.
  9. Grate 250g of gruyere over the top, pour pangrattato mix over the top (bread mix) and finish with grating a bit more gruyere.
  10. Pop in oven for 20 minutes (or until pangrattato is crispy and cheese has melted).
  11. Serve and enjoy with family and friends!