Pasta with roasted vegetables and bacon

Ingredients
2 tbsp extra-virgin olive oil
2 oz bacon, preferably slab, chopped
1 small onion, thinly sliced
1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
3/4 tsp salt
1/4 tsp pepper
8 oz orecchiette pasta
1 1/2 oz Parmesan cheese, finely grated (about 3/4 cup), plus more, shaved, for garnish
1/2 cup fresh parsley, coarsely chopped

Instructions:

1. Preheat oven to 400F. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
2. Toss sweet potato, onion, and cauliflower with reserved drippings. Season with salt and pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.