Creamy Pasta With Bacon and Red Cabbage
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cavatappi, fusilli or other short, curvy pasta
- Kosher salt
- 2tablespoons olive oil
- 8ounces thick-cut bacon, sliced into ¼-inch pieces
- 1medium red onion, thinly sliced
- 4cups thinly sliced red cabbage, from about ½ small cabbage, cut into pieces no larger than 3 inches wide
- Black pepper
- 1cup heavy cream
- ¼cup grated pecorino or Parmesan, plus more for serving
- 2tablespoons mixed chopped fresh herbs, such as Italian parsley, thyme or oregano, for garnish (optional)
Nutritional analysis per serving (6 servings)
656 calories; 36 grams fat; 16 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 20 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
- Step 2
Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
- Step 3
Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
- Step 4
Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in ¼ to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.
Private Notes
Comments
In recipes like this, I always fry and drain whole bacon slices, and then crush them into pieces before adding. It's much easier than slicing all the raw bacon into 1/4" strips, and I really don't care if the bacon pieces are irregular.
As a non US resident, could you publish your recipes in metric as well? Would be a great help.
Get a life, cook it as is, enjoy. Sod the calories. Increase the calorie content by washing it down with nice large glass of wine.
For those who don’t want the pasta carbs, it’s delicious as is without the pasta. I used a little less cream and cooked it all down a bit to make the sauce thicker.
I changed this up quite a bit and kind of not at all. I followed comments to saute the cabbage and onions longer—20-25 min and added splashes of balsamic. I pan fried veggie brat slices until they were crispy, used Fettuccine pasta and added cannelloni beans. Don't freak out, but I used powdered Parmesan (it was all I had and my husband loves it so we always have it on hand) and absolutely no —just vegetarian broth I made. Added coconut "bacon" on top. All excellent!
This was delish. I ended up adding more cabbage and also used less cream only because I didn't have a cup, and it was still amazing. As I ate it I easily imagined it could have a meaty mushroom instead of the bacon as either a vegetarian option or just something slightly different.
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