Description
Creamy Cabbage Carbonara is a unique twist on traditional pasta, combining the richness of cream and cheese with the freshness of cabbage.
Ingredients
- 2 cups green cabbage, finely shredded
- 4 ounces pancetta or bacon, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon black pepper
- Salt, to taste
- 8 ounces spaghetti
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti and set aside.
- In a large skillet over medium heat, add the olive oil and diced pancetta or bacon. Cook until crispy, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Stir in the shredded cabbage and cook for about 5 minutes, until it wilts and softens.
- In a bowl, whisk together the heavy cream, eggs, Parmesan cheese, black pepper, and a pinch of salt until well combined.
- Add the drained spaghetti to the skillet with the cabbage mixture. Pour the cream mixture over the pasta and toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
Notes
- For a vegetarian version, omit the pancetta or bacon and add sautéed mushrooms for a savory flavor.
- Experiment with different cheeses such as Pecorino Romano or add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg