Description
This deliciously creamy caramelized cabbage and bacon pasta is perfect for a cozy dinner at home during the colder months.
Ingredients
Units
Scale
- 3 tbsp unsalted butter
- 1/2 small head green cabbage (about 6 cups finely shredded on a mandolin)
- 1/2 large yellow onion, sliced thinly on a mandolin
- 4 garlic cloves, minced
- 320 g rigatoni pasta
- 1 1/4 cup heavy cream
- 1 small lemon (juiced & zested)
- 70 g parmesan (freshly grated)
- 1 cup reserved pasta water
- kosher salt & black pepper, to taste
- 6 slices cooked bacon, chopped
- 1/2 cup chopped walnuts (toasted)
- 1/4 cup parsley, chopped
Instructions
- Heat a large, deep skillet or dutch oven over medium-low heat and melt the butter. Add the cabbage and onion and stir to combine, reduce the heat to low and cook for 35 to 45 minutes, until softened, stirring occasionally to prevent any sticking. Add the garlic and cook for an additional two minutes, until fragrant.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Pour the cream into the skillet or dutch oven with the onion and cabbage, increasing the heat to medium-low. Bring to a gentle simmer and stir in the lemon juice and zest. Working in batches, add handfuls of parmesan to the cream, whisking to incorporate until all is added.
- Reduce the heat to the lowest setting and add the pasta, pasta water (start with half and add more as needed) and season with salt and pepper. Toss everything together until the pasta is nicely coated. Stir in the bacon.
- Divide the pasta into bowls or plates and top with the walnuts and parsley. Add a pinch of chili flakes and flaky salt (if needed). Enjoy!