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cabbage bacon pasta

cabbage bacon pasta
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This Cabbage Bacon Pasta is a hearty, comforting, and surprisingly quick family favorite. Born from humble ingredients, it transforms a simple head of cabbage, leftover bacon, and pasta into an extraordinary dish. Perfect for busy weeknights, it's a 'warm hug in a bowl' that offers a satisfying blend of crispy bacon, tender cabbage, and perfectly cooked pasta, delivering both flavor and nourishment with minimal fuss.

Ingredients

Scale

8–10 slices Baco
1 medium Yellow Onio
4–5 cloves Garlic
1 small head Green Cabbage
1 cup Chicken or Vegetable Broth
1 lb Pasta
1/2 cup Heavy Cream
1/2 cup grated Parmesan Cheese
1/4 cup chopped Fresh Parsley
To taste Salt
To taste Black Pepper
1/2 teaspoon Red Pepper Flakes

Instructions

  1. Cook the Bacon: Begin by cutting the bacon into small pieces. Place these pieces in a large skillet or Dutch oven over medium heat. Cook the bacon until it is crispy and golden brown. Remove the cooked bacon with a slotted spoon and set it aside on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon fat in the skillet
  2. Sauté Aromatics: Add the chopped yellow onion to the hot bacon fat in the skillet. Sauté for about 5-7 minutes, until the onion softens and becomes translucent. Next, add the minced garlic and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly to prevent burning
  3. Add Cabbage: Introduce the thinly sliced cabbage to the skillet. Stir it well to coat the cabbage in the bacon fat and aromatics. Cook, stirring occasionally, for 8-10 minutes, or until the cabbage wilts significantly and becomes tender. Season with salt and black pepper to taste during this process
  4. Cook the Pasta: Meanwhile, bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta
  5. Combine Everything: Pour the chicken or vegetable broth into the skillet with the cooked cabbage. Bring it to a simmer, allowing the flavors to meld for a few minutes. Then, stir in the heavy cream (if using)
  6. Integrate Pasta: Add the cooked and drained pasta directly into the skillet with the cabbage mixture. Toss everything together vigorously
  7. Add Cheese and Bacon: Sprinkle in the grated Parmesan cheese and about half of the cooked, crispy bacon. Stir until the cheese melts and creates a creamy sauce, using a splash or two of the reserved pasta water to achieve your desired consistency
  8. Serve: Taste and adjust seasonings as needed. Transfer the finished cabbage bacon pasta to serving bowls. Garnish each portion with fresh chopped parsley and the remaining crispy bacon bits. Serve immediately

Notes

Ensure bacon is crispy by cooking slowly over medium heat to maximize flavor.

Always cook pasta al dente as it will finish cooking in the sauce, preventing mushiness.

Generously salt pasta water to season the pasta from the inside out.

Reserved starchy pasta water is key for creating a luscious, emulsified sauce.

Thinly slice cabbage uniformly for even cooking and better integration into the dish.

Taste and adjust seasonings before serving; a squeeze of lemon juice can brighten flavors.

Use freshly grated Parmesan for superior melting and flavor compared to pre-shredded.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a splash of broth or water for best results.

This recipe is highly versatile: try turkey bacon, pancetta, various pasta or cabbage types, or add extra vegetables like mushrooms, spinach, or carrots. Dairy-free and vegetarian options are also easily adaptable.

Nutrition

Find it online: https://fabiloustaste.com/cabbage-bacon-pasta/