A delightful twist on the classic carbonara dish, showcasing how versatile and flavorful cabbage can be when paired with a rich, savory sauce.
Ingredients
Scale:
400g (14 oz) spaghetti or your favorite pasta
100g (1 cup) grated Parmesan cheese
Salt to taste
Freshly ground black pepper to taste
400g (about 4 cups) green cabbage, finely shredded
2 cloves garlic, minced
1 medium onion, finely chopped
2 tablespoons olive oil
3 large eggs, at room temperature
1 tablespoon heavy cream (optional)
Instructions
In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 4-5 minutes.
Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the shredded cabbage to the skillet. Sauté for 8-10 minutes until the cabbage is tender and slightly caramelized.
In a bowl, whisk together eggs, heavy cream (if using), grated Parmesan, salt, and pepper until smooth.
Once the pasta is cooked and drained, add it directly to the skillet with the cabbage mixture. Toss to combine well.
Remove the skillet from heat and pour the egg and cheese mixture over the pasta. Toss vigorously, adding reserved pasta water as needed to create a silky, creamy sauce.
Adjust seasoning with additional salt and pepper to taste. Garnish with extra Parmesan cheese and freshly cracked pepper.
