Creamy Cabbage Carbonara
A delightful take on the classic Italian favorite, this Creamy Cabbage Carbonara captures the essence of autumn with its warm, comforting flavors.
Ingredients
Main Ingredients
- 1 small head small head of green cabbage, finely shredded
- 4 strips strips of pancetta (or turkey bacon for a halal option), diced
- 3 large large eggs
- 1 cup cup of heavy cream
- 1 cup cup of grated Parmesan cheese
- 1 teaspoon teaspoon of garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: crushed red pepper flakes for a bit of heat
Instructions
Cooking the Pancetta
- In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Once done, remove the pancetta and set it aside, leaving the rendered fat in the pan.
Sautéing the Cabbage
- Add the shredded cabbage to the skillet with the pancetta’s drippings. Sauté over medium heat until the cabbage is tender and slightly caramelized, roughly 8-10 minutes.
Preparing the Sauce
- In a medium bowl, whisk together the eggs, heavy cream, garlic powder, and Parmesan cheese until well combined. Season with salt and pepper.
Combining Ingredients
- Once the cabbage is cooked, remove the skillet from heat. Pour the egg and cream mixture over the cabbage, stirring quickly until the sauce thickens and coats the cabbage beautifully.
Finishing Touch
- Finally, fold the crispy pancetta back into the mixture, ensuring it’s evenly distributed. Serve immediately, garnished with chopped parsley and a sprinkle of crushed red pepper flakes if desired.
Notes
To maintain the creamy texture, enjoy the dish fresh. For leftovers, store in an airtight container in the fridge for up to 2 days and reheat gently, adding cream if needed. Season to taste as you prepare. Explore variations like gluten-free options or adding extra vegetables.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 12gProtein: 20gFat: 45gSaturated Fat: 20gSodium: 800mgFiber: 3gSugar: 2g
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