Reintroducing one of our most popular recipes; Cabbage Carbonara! We’ve been making this recipe for years, and every time we make it, we love it even more. Replacing pasta with cabbage might not sound instantly appealing, but we can’t stress enough how well it works!
Delicious strands of cabbage, all wilted down into that delicious peppery sauce, flavoured with smokey bacon – we just know that this will soon become one of your go-to recipes too!
You can use any type of cabbage here but savoy and white cabbage works best. We used a combination of the two. This works well as you get two different textures running through it. Savoy cabbage is thin and wilts down really well, making it quick and easy to cook. White cabbage almost gives the look of pasta, and adds a bit more of a bite as it’s thicker and tougher in texture.
Smoked, streaky bacon or traditional pancetta has an amazing flavour, thanks to it’s natural, salty smokiness. Simply by frying it in a little oil and crisping up in the pan adds a great depth of flavour. It almost acts as a seasoning in itself, rather than just an extra ingredient.
For more recipes using bacon, try our delicious autumn chicken and bacon pie.
Traditionally, carbonara is made using eggs, pepper and parmesan cheese. Adding a little milk may not be traditional but it does create a delicious sauce, and can prevent the eggs from scrambling! We use milk in this recipe, instead of pasta water, which is usually added to the sauce to give it a smooth silky finish. This is because you get the same silky finish when using milk instead of water. You also reduce the risk of the eggs scrambling, so it’s definitely worth trying!
Some readers may recognise this recipe, as it’s an updated version of one of our very first recipes. With a few tweaks and a new look, we are proud to reintroduce it. We would love for you to try this one too, so give this cabbage carbonara a go and let us know what you think, on our Instagram or Facebook.
- 2 medium eggs
- 250 g smoked bacon or pancetta
- 1/2 a large savoy cabbage you can just use a whole savoy cabbage
- 1/2 a large white cabbage you can just use a whole white cabbage
- 75 ml milk
- 1 tsp cracked black pepper
- 30 g grated parmesan cheese plus extra for serving.
- 1 tbsp olive oil
- salt to taste
- Remove the core of the cabbages and separate the leaves, making it easier to cut into long strips. Slice into pasta-like strips, wash and leave in a colander until needed.
- Whisk together the eggs with the milk, half of the cracked black pepper and cheese.
- Add a tablespoon of oil to a pan, and add the bacon on a medium to high heat. Cook until crispy. Add in the other half of the cracked black pepper.
- Add in the cabbage and stir in well. Cook until wilted and coloured slightly. You can cover with a lid to speed up the cooking process.
- Turn the heat off and add in the egg and cheese mixture, mixing thoroughly until well combined. If its a little watery, turn the heat back on low and stir well until the sauce slightly thickens. Be careful not to scramble it on a high heat.
- Season to taste and then serve straight away with a little extra parmesan cheese on top.