Best Cabbage Bacon Pasta Recipes

BACON AND CABBAGE PASTA

Steps:

• Fry the onion and garlic in the oil until soft but not coloured.
• Fry bacon until crisp.
• add chili flakes.
• Meanwhile cook pasta according to packet instructions and 5 minutes before it is cooked add the cabbage to the same pan.
• Drain pasta and cabbage and add bacon, onion and chili and Stir to mix.
• Eat and enjoy.

CREAMY PASTA WITH BACON AND RED CABBAGE

Steps:

• 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.
• 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.
• 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.
• 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 1/4 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.

EGG PASTA WITH CABBAGE, POTATO AND BACON

Steps:

• Total Time: 30 minutes 1. Bring a large pot of heavily salted water to a boil. 2. Set a large sauté pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate. 3. Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes. As cabbage breaks down, it should be lightly coated in drippings. If it's dry, add a swirl of oil. 4. Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Sauté until flavors meld, about 3 minutes. 5. Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture, bacon and ricotta salata. Season with salt and freshly cracked pepper.

CABBAGE & BACON PASTA

Steps:

• In a pan fry your lardons in a little olive oil until lightly golden. Add the garlic and thyme and soften.
• Add the Savoy cabbage and Parmesan with a little white wine (or vegetable stock), then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your pasta in salted boiling water until al dente.
• When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil.
• Toss the drained pasta into the cabbage and at the last minute mix in the mozzarella and toasted pine nuts. Serve immediately.

PASTA WITH CRISPY BACON, CABBAGE AND THYME

Steps:

• Cook the pasta in a large saucepan of boiling water for 5-8 minutes or until al dente. Drain and keep warm.
• While the pasta is cooking, cook the bacon under a hot broiler for 3-4 minutes or until crisp. Set aside and keep warm.
• Heat a deep frying pan over medium heat. Add the oil, leek and garlic and cook for 3 minutes or until the leek is soft. Add the stock and cabbage. Cook, covered, for 4-5 minutes or until the cabbage is wilted and tender.
• To serve, toss the cabbage mixture, bacon, Parmesan and thyme through the pasta