Savoy Cabbage Pasta With Bacon
Who knew pasta with Savoy cabbage could be so irresistible? This creamy, bacon-infused Savoy Cabbage Pasta takes comfort food to a whole new level. Don't judge it until you try it: we are sure you will fall in love with every delicious bite of this easy and hearty dish.
Ingredients
- 160 g pasta
- 1 tablespoon olive oil
- 100 g bacon lardons or pancetta
- 1 onions finely chopped
- 1 garlic clove thinly sliced
- 1 teaspoon crushed fennel seeds optional
- ½ Savoy cabbage (about 200g) cored, leaves very thinly sliced
- 120 ml dry white wine
- 120 g crème fraîche
- 20 g parmesan finely grated
Instructions
- Place the pancetta cubes in a large frying pan and cook over medium heat until brown and crispy. Remove them from the pan, and set aside for later. Reserve the frying pan.
- Cook pasta following the instructions on the packet in a large pot of salted water. Reserve about 80 ml (⅓ cup) of starchy water before you drain the pasta.
- To the bacon pan, add the olive oil, onions, garlic, crushed fennel seeds and a pinch of salt. Cook over low-medium heat for 6-7 minutes until the onion starts to soften.
- Add the cabbage and stir for 3-4 minutes to combine.
- Increase the heat to medium-high and pour in the wine. Let it bubble until almost all of it evaporates. Then stir in the creme fraiche. Take it off heat and stir in half of the parmesan.
- Once the pasta is cooked and drained, add the pasta to the cabbage mixture alongside the crispy bacon and stir over low heat just enough to combine. Use the reserved pasta water to loosen the sauce if needed.
- Serve immediately with the remaining parmesan on top.
Nutrition
Calories: 777kcalCarbohydrates: 84gProtein: 27gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 40mgSodium: 625mgPotassium: 934mgFiber: 11gSugar: 12gVitamin A: 2348IUVitamin C: 74mgCalcium: 237mgIron: 3mg
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