Carbonara Cabbage Recipes

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CARBONARA CABBAGE



Carbonara cabbage image

Give your side dish an Italian twist by mixing tender Savoy with smoked bacon, garlic, cream and Parmesan

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 5

1kg Savoy cabbage , finely shredded
12 rashers streaky bacon , chopped into small pieces
2 garlic cloves , finely sliced
250ml single cream
50g parmesan , grated

Steps:

  • Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm.
  • Meanwhile, heat a large frying pan and cook the bacon for 7-8 mins until golden and crisp, adding the garlic for the final 3 mins.
  • In a bowl, mix together the cream and Parmesan with some freshly ground black pepper. Add the cream mixture and the cabbage to the bacon pan. Toss everything together until well coated. Return to the heat to warm through for a few mins before serving.

Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS



Pasta Carbonara with Cabbage and Mushrooms image

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Provided by Anna Stockwell

Categories     Quick and Healthy     Healthy     Pasta     Cabbage     Bacon     Mushroom     Quick & Easy     Parmesan     Dinner     Winter

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips
6 ounces bacon, sliced crosswise into 1/2-inch strips
8 ounces tagliatelle or linguine
3/4 tsp. kosher salt, plus more
1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons
2 large egg yolks
2 ounces Parmesan, finely grated, divided, plus more for serving
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
  • Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
  • Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
  • Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
  • Divide pasta among bowls. Top with more Parmesan.

THE BEST CARBONARA



The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
  • Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
  • Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
  • Divide the pasta among plates and sprinkle with more grated Parmesan.

KIMCHI CARBONARA



Kimchi Carbonara image

The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over Korean TikTok, spoke to her. "I love how Korea somewhat recently started introducing cheese on everything," Ms. Meyer said. "I'm all for it, especially being from the Midwest." This is her take on the cultural mashup as a Korean adoptee. She cooks down napa cabbage kimchi until soft, and cuts through the buttery base with white wine. The dish comes together quickly, so have everything prepped and ready to go before starting the sauce.

Provided by Elyse Inamine

Categories     dinner, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Coarse kosher salt
1 pound thick spaghetti
4 tablespoons salted butter
1 small shallot, minced (1 tablespoon)
6 medium garlic cloves, minced (2 tablespoons)
1 tablespoon minced ginger
1/4 cup dry white wine, such as Chardonnay
1 teaspoon black pepper
1/2 cup diced napa cabbage kimchi
1/4 cup kimchi juice (see Tip)
3 large egg yolks, at room temperature
1/2 cup grated Parmesan, plus more for serving
1 cup red spinach or regular spinach, thinly sliced
Gochugaru (Korean red-chile flakes), for sprinkling

Steps:

  • In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.
  • Meanwhile, in a large deep skillet, melt the butter over medium heat, then add the shallot. Cook, stirring constantly, until translucent, 2 to 3 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute more.
  • Deglaze the skillet by adding the white wine and stirring to loosen any browned bits, and season with 2 teaspoons salt and the pepper. Let simmer until slightly reduced, about 1 minute.
  • Slip the kimchi into the skillet and cook until the cabbage is slightly wilted, 1 to 2 minutes. Add the cooked pasta and toss well to coat.
  • Once the pasta is incorporated, remove from the heat, add the kimchi juice, egg yolks and cheese, and toss vigorously to coat the pasta. If the pasta seems dry, add some reserved pasta cooking water. Divide among four bowls and top with the spinach, more Parmesan and a sprinkle of gochugaru.

SAGE-ROASTED PORK TENDERLOIN WITH CARBONARA CABBAGE



Sage-Roasted Pork Tenderloin With Carbonara Cabbage image

Here is a wonderful recipe! It's great for cold weather! Don't let the length of this recipe scare you; it's really a simple recipe. It helps if you measure everything you'll need ahead of time. Times are approximate.

Provided by FLUFFSTER

Categories     Pork

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons kosher salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
1 tablespoon fresh sage leaf
1 tablespoon olive oil
2 (12 -14 ounce) pork tenderloin
1/2 small green cabbage, thinly sliced
1 1/2 cups heavy cream
2 garlic cloves, minced
1/4 lb pancetta, diced small
1/4 cup fresh grated parmesan cheese, plus slightly more
grated parmesan cheese
1/4 cup fresh spinach, chopped

Steps:

  • Place kosher salt, pepper,garlic,sage and olive oil in a food processor; puree until sage and garlic are blended. Season pork generously with the rub. Grill over direct heat until 160°F internal temperature, as measured with an instant-read thermometer.
  • Meanwhile, in a large pot boil one gallon of water and one teaspoons salt. Add cabbage and blanch approximately 3 minutes or until tender, drain immediately and rinse in colander under very cold water.
  • In a small saucepan over low heat, simmer cream and garlic until reduced by half.
  • Place pancetta in a large skillet and brown until crisp. Remove and drain on paper towels. In same skillet, stir together cream, pancetta, cabbage, cheese and spinach over medium heat until warm.
  • Season to taste with salt and pepper. Serve with sliced pork.

Nutrition Facts : Calories 595.3, Fat 44.3, SaturatedFat 24.1, Cholesterol 238.3, Sodium 2852.1, Carbohydrate 8.8, Fiber 2.4, Sugar 3, Protein 40.7

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