Description
A creamy and cozy alternative to traditional carbonara, using cabbage instead of pasta, making it lighter while still satisfying.
Ingredients
Scale
- 1/2 medium head Green cabbage, sliced into thin ribbons
- 6 to 8 slices Bacon or pancetta, chopped
- 2 Egg yolks (or 1 whole egg plus 1 yolk)
- 3/4 cup Parmesan or Pecorino, finely grated, plus more to finish
- 1 to 2 cloves Garlic, minced (optional)
- Black pepper, to taste
- Salt, to taste
- Olive oil or butter, as needed
Instructions
- Slice the cabbage into thin ribbons.
- Cook the bacon in a skillet until crisp, then transfer to a plate.
- Add the cabbage to the skillet and toss in the bacon fat until softened, about 6-8 minutes. Add garlic in the last minute.
- Whisk egg yolks with grated cheese and black pepper in a bowl.
- Remove the skillet from heat, quickly toss in the egg and cheese mixture, stirring fast.
- If needed, adjust the consistency with warm water until silky. Fold in the bacon and taste for salt.
Notes
Use good quality cheese for a smooth sauce texture. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 100mg