The spaghetti carbonara is an Italian delicacy and was first made as a meal to accolade the charcoal burners; the word carbonara has its origin from the Italian word carbonari, which literally means charcoal men. The dish is originally made with egg and spaghetti pasta as the key ingredients but, can be substituted wit any other variety of pasta.
A twist to this recipe is made by including cabbage instead of spaghetti.
They are easy to make in a less time but, offers a finger-licking taste. One of the primary ingredients, the egg is not cooked to scramble and hence, contributes a creamy texture to the dish. Although the traditional method involves adding guanciale, substituting it with the bacon or pancetta doesn’t spoil the food’s flavor.
Here Is The Toothsome And Easy To Make Cabbage Carbonara Recipe:
Preparation time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
1kg shredded cabbage
½ pound guanciale/pancetta/ bacon, rind removed and chopped.
4 eggs (fresh and large)
½ cup grated parmesan cheese
½ cup grated pecorino cheese
2 tablespoons heavy cream
Black pepper, freshly ground
50g butter (unsalted)
2-4 garlic cloves, finely crushed
2-3 tablespoons of parsley leaves, chopped
Salt (according to taste)
Place a saucepan of water and add salt to it and bring it to bowl. Now, add the cabbage to it and cook it covered in a sim flame. Let it cook for about 10 minutes to be completely done.
In the meantime, get the sauce ready by placing a pan in the flame and adding butter to it. Soon after the butter melts, drop the sliced pancetta pieces, garlic and fry them for 5 minutes until they turn crisp and gold. Now, the garlic’s flavor would have been absorbed by the pancetta pieces; remove the garlic pieces from the pan.
Take a medium bowl and add the eggs to it. Add a pinch of salt and beat them. Set it aside. The next step is to lower the flame on the pan with pancetta and slowly add in the cooked cabbage to it using a fork. No matter, it the water is not completely drained; a bit of moisture will retain the pancetta without getting burnt. Add the heavy cream to this and toss it well.
Remove the pan from the flame and add the beaten eggs along with a generous amount of cheese to it and mix it well. Make sure that the egg is cooked only till it get tossed to the cabbage and not scrambled. If you scramble the eggs, the dish will not come out well.
Season the mixture with salt and pepper until you get the required flavor. Also, adding a bit more of stock water makes the dish creamy and it helps in loosening the sauce without getting thickened.
We are done cooking and it is time for plating. Plating the carbonara is easy and simple. Carefully lift up the cabbage using a fork and place it twisted on the plate. Sprinkle freshly ground pepper over it and salt for taste. Garnish it with finely chopped parsley leaves lavishly and add the cheese in a generous amount.
That’s it. We are done with making the recipe. Even though it sound easy, adding the ingredients at the proper time is essential to make the dish in its original style. Remember, it tastes good only when you serve it hot and immediately once you are done. Try this recipe for your brunch and have a good time with your family.