The Tuscan cabbage really makes this carbonara recipe something special.
Ingredients
- 2 teaspoons olive oil
- 4 shortcut bacon rashers, thinly sliced
- 1 garlic clove, finely chopped
- 1 bunch Tuscan cabbage, coarsely shredded
- 400g linguine
- 3 eggs
- 70g (1 cup) finely grated parmesan
Method
- Step 1Heat the oil in a large frying pan over medium-high heat. Add the bacon and cook, stirring often, for 3 minutes or until golden.
- Step 2Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cabbage and cook, stirring, for 3 minutes or until tender.
- Step 3Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Step 4Whisk together the eggs and 60g (3/4 cup) of the parmesan in a large heatproof bowl. Add the hot pasta and cabbage mixture. Season with salt and pepper. Toss until well combined. Divide among serving dishes. Top with remaining parmesan to serve.
- Low sugar
Nutrition
2843 kj
Energy
26g
Fat Total
11g
Saturated Fat
5g
Fibre
33g
Protein
205mg
Cholesterol
877.05mg
Sodium
3g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
Notes
Make sure the pasta is still hot in step 4 so it “cooks” the egg in the sauce. Budget tip: Instead of shortcut bacon, buy 2 middle bacon rashers from the deli counter.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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