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Creamy Cabbage Carbonara

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A quick and comforting creamy pasta dish featuring caramelized cabbage, smoky pancetta, and a silky egg and cheese sauce. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti or your favorite pasta
  • 1/2 medium head green cabbage, thinly sliced
  • 4 ounces (115 grams) pancetta or bacon, diced
  • 2 large eggs, room temperature
  • 1/2 cup (50 grams) grated Pecorino Romano cheese
  • 1/4 cup (25 grams) grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8–10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add diced pancetta or bacon and cook until crispy, about 5–7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add thinly sliced cabbage to the skillet. Sauté in the pancetta fat and olive oil for about 8 minutes, stirring occasionally, until cabbage softens and starts to caramelize around the edges. Toss in minced garlic during the last 2 minutes of cooking. Season with a pinch of salt and pepper.
  4. In a mixing bowl, whisk together eggs, grated Pecorino Romano, and grated Parmesan cheese. Add freshly ground black pepper generously to taste. Set aside.
  5. Drain the cooked pasta and add it immediately to the skillet with cabbage. Toss well to combine and slightly cool the pan off the heat to avoid scrambling the eggs in the next step.
  6. Pour the egg and cheese mixture over the pasta and cabbage. Quickly toss or stir vigorously to coat the pasta evenly. Add reserved pasta water a little at a time (about 1/4 cup / 60 ml increments) to create a creamy, silky sauce that clings to the noodles.
  7. Return the crispy pancetta to the skillet and toss everything together. Adjust seasoning with extra salt and pepper if needed. If desired, sprinkle crushed red pepper flakes for heat.
  8. Serve immediately while the sauce is still warm and creamy.

Notes

Work quickly when mixing the egg mixture with pasta to prevent scrambling. Use reserved pasta water gradually to achieve a silky sauce. For best caramelization, sauté cabbage low and slow until edges turn golden brown. Freshly grated cheese improves flavor significantly. Pancetta is salty, so season lightly with salt initially and adjust at the end.

Nutrition

Keywords: creamy cabbage carbonara, easy pasta recipe, comfort food, pancetta pasta, cabbage pasta, quick dinner, creamy carbonara

Find it online: https://emacrave.com/creamy-cabbage-carbonara-recipe-easy-homemade-comfort-pasta-tutorial/