Creamy Pasta With Bacon and Red Cabbage
Updated December 26, 2018
Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound cavatappi, fusilli or other short, curvy pasta
Kosher salt
2 tablespoons olive oil
8 ounces thick-cut bacon, sliced into ¼-inch pieces
1 medium red onion, thinly sliced
4 cups thinly sliced red cabbage, from about ½ small cabbage, cut into pieces no larger than 3 inches wide
Black pepper
1 cup heavy cream
¼ cup grated pecorino or Parmesan, plus more for serving
2 tablespoons mixed chopped fresh herbs, such as Italian parsley, thyme or oregano, for garnish (optional)
Nutritional analysis per serving (4 to 6 servings)
64 grams carbs; 75 milligrams cholesterol; 653 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 16 grams saturated fat; 36 grams fat; 1 gram trans fat; 4 grams fiber; 564 milligrams sodium; 19 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
- Step 2
Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
- Step 3
Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
- Step 4
Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in ¼ to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.
Private Notes
Comments
In recipes like this, I always fry and drain whole bacon slices, and then crush them into pieces before adding. It's much easier than slicing all the raw bacon into 1/4" strips, and I really don't care if the bacon pieces are irregular.
As a non US resident, could you publish your recipes in metric as well? Would be a great help.
Get a life, cook it as is, enjoy. Sod the calories. Increase the calorie content by washing it down with nice large glass of wine.
easily veganized with yummy vegan substitutes for the bacon, cream and Parmesan.
I thought this was a bit bland. To reheat the second night, I stirred in some mustard (and extra cream to distribute the mustard). That took it up a notch and I might make it again when I am looking to use up a partial head of cabbage
My suggestions to make this less bland - cook the onions for at least 10 minutes to start caremlization before you add the cabbage. Add a good amount of shopped garlic right before the cabbage. Skip the cream and add feta or goat cheese instead. And lots of fresh cracked black pepper!
For those who don’t want the pasta carbs, it’s delicious as is without the pasta. I used a little less cream and cooked it all down a bit to make the sauce thicker.