Description
A sophisticated twist on traditional carbonara, featuring cabbage for a unique flavor and texture.
Ingredients
Scale
- 1 medium head of cabbage, chopped
- 8 ounces spaghetti or fettuccine
- 4 ounces pancetta, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- In a large skillet, cook the pancetta over medium heat until crispy. Add the garlic and sauté for 1 minute.
- Add the chopped cabbage to the skillet and cook until wilted, about 5-7 minutes.
- In a bowl, whisk together the eggs and Parmesan cheese.
- Drain the pasta, reserving some pasta water, and add it to the skillet with the cabbage and pancetta.
- Remove the skillet from heat and quickly stir in the egg and cheese mixture, adding reserved pasta water as needed to create a creamy sauce.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
- For a vegetarian version, omit the pancetta and use olive oil for sautéing.
- Feel free to add other vegetables like peas or mushrooms for extra flavor.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg