Description

A comforting and creamy carbonara recipe that swaps traditional pancetta and spaghetti for cabbage and linguine, creating a tender, velvety sauce with a fresh veggie twist. Perfect for quick weeknight dinners with a cozy, indulgent feel.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 small head green cabbage (about 4 cups shredded / 400 g)
12 ounces spaghetti or linguine (340 g)
3 large eggs, room temperature
1 cup freshly grated Parmesan cheese (100 g)
3 cloves garlic, minced (about 1 tablespoon)
Salt to taste (kosher salt recommended)
1 teaspoon freshly ground black pepper
1 tablespoon butter (14 g)
Optional: 4 ounces pancetta or bacon, diced (115 g)

Instructions

Shred the cabbage thinly, mince the garlic, and grate the Parmesan cheese. Crack the eggs into a bowl and whisk together with the grated cheese and freshly ground black pepper. Set aside the sauce base.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain pasta and set aside without rinsing.
If using pancetta or bacon, heat a skillet over medium heat, add diced meat, and cook until crisp and golden. Remove with a slotted spoon and set aside, leaving the fat in the pan. If skipping, heat olive oil and butter for the next step.
In the same skillet, add olive oil and butter over medium heat. Add shredded cabbage and a pinch of salt. Sauté gently, stirring often, until cabbage softens but retains some bite, about 6-8 minutes. Add minced garlic in the last minute, stirring constantly to avoid burning.
Turn off the heat under the skillet. Add drained pasta and pancetta (if using) to the cabbage. Toss to combine. Pour the egg and Parmesan mixture over the pasta while tossing quickly to avoid scrambling the eggs. Add reserved pasta water a splash at a time to loosen the sauce and help it cling to pasta and cabbage.
Taste and adjust salt and pepper. Serve immediately with extra freshly cracked black pepper and a sprinkle of Parmesan. Optionally garnish with fresh parsley or basil.

Notes

Use room temperature eggs to prevent scrambling. Save pasta water to loosen sauce and help it cling. Do not overcook cabbage; it should remain slightly crunchy. Add sauce off heat and toss quickly. Freshly grated Parmesan is essential for smooth sauce. Leftovers reheat well with a splash of water or cream. Avoid freezing to prevent sauce separation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving (approxima
Calories: 380
Sodium: 350
Fat: 14
Saturated Fat: 7
Carbohydrates: 45
Fiber: 3
Protein: 16

Keywords: carbonara, cabbage carbonara, creamy pasta, easy dinner, weeknight meal, vegetarian option, pancetta, bacon, comfort food