In a large pot of boiling salted water, cook the pasta as suggested by the manufacturer, minus 1 minute.

Set aside a little of the cooking water, drain the pasta and set aside.

Meanwhile, cook the bacon over medium heat in a saucepan or deep skillet until crisp.

Add buttermilk, scraping to loosen brown bits and add the mashed cauliflower.

Stir until a smooth puree (add a little more buttermilk if necessary).

Season the cauliflower sauce with mustard and Red Hot sauce.

Season with pepper to taste.

Remove pan from heat and stir in the grated cheese, in batches, until it is completely melted.

Return the pan to the heat and stir in the pasta.

Add a splash of the cooking water and cook on low heat for about a minute.

The pasta will finish cooking in the sauce and the starch from the pasta cooking water will help provide a smooth, creamy texture.

Serve immediately.