I’ve been getting cabbage in my CSA goody bag for the last few weeks, so I’ve been trying to think of new ways to use it. Sure, there’s always coleslaw, like the variation I made with Grilled Shrimp Tacos and Tangy Slaw. I decided on making a spaghetti carbonara, which is a dish I love, but with the added ingredient of sliced cabbage. I must say that this was a perfect pairing. The thin strings of cabbage add a light crunchy texture to the spaghetti. This plate of deliciousness is a wonderful combination of creamy sauce from the egg mixture against the salty, smoky flavor of bacon.
4 slices thick cut bacon, chopped
1/2 onion, chopped
1/2 head green cabbage, thinly sliced
2 cloves garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces whole grain spaghetti
1/2 cup freshly grated Parmesan cheese, plus more for serving
3 tablespoons flat-leaf parsley, chopped
Cook the bacon in a large skillet over medium-low heat until crisp, stirring frequently. Remove the bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside.
Add the onion to drippings in pan and cook over medium heat for about 2 minutes, stirring frequently. Add the cabbage, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring well to combine. Cook for about 5 minutes, until the cabbage is cooked through but still retains a slight crunch. Remove from heat and keep warm.
Cook spaghetti according to package directions. Drain well, reserving about about 1/4 cup of the pasta water. Immediately add the pasta to cabbage mixture in the skillet. Stir well to combine. Place skillet over low heat.
Combine remaining 1/4 teaspoon salt, cheese, 1/4 teaspoon pepper, and eggs, stirring with a whisk. Remove the pan from the heat and pour the egg and cheese mixture into the pasta, stirring quickly until the egg mixture thickens, but do not scramble. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Top with bacon and sprinkle with parsley. Serve immediately.
Serving size: 1 1/4 cup