Cheesy bacon and cabbage pasta
for 4 people
NZ Herald
Cabbages work brilliantly in hot or cold dishes. They can be boiled in soups, braised as a side or tossed in a stir-fry. Finely shredded cabbage makes a great addition to salads such as a classic coleslaw. Braised red cabbage perfectly complements roast pork or game meats. Cabbage benefits from quick cooking. Overcooked cabbage gives off an unpleasant odour because it contains mustard oils.
Ingredients
| 400 g | Fettuccine |
| 1 Tbsp | Olive oil |
| 6 | Bacon rashers, rined removed, chopped (Main) |
| 4 cloves | Garlic, crushed |
| 300 g | Savoy cabbages, chopped |
| 1 cup | Cream |
| 120 g | Parmesan cheese, finely grated |
Directions
- Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, return to the pan and keep warm.
- Heat the oil in a large non-stick frying pan over high heat. Add the bacon and cook for 5 minutes or until golden and crisp.
- Add the garlic and cabbage and cook, stirring, for 3-5 minutes or until the cabbage is tender. Add the cream, salt and pepper and cook for 30 seconds. Add to the pasta with the parmesan and toss to combine.