Equipment
Ingredients
Main
- 450 g pasta
- 10 g salt, fine
- 30 ml olive oil
- 225 g bacon, sliced into 6mm pieces
- 100 g red onion, thinly sliced
- 280 g red cabbage, thinly sliced
- 1 g black pepper, ground
- 240 ml heavy cream
- 20 g pecorino, grated
- 27 g parmesan, grated
- 6 g fresh herbs, minced
Nutrition (per serving)
Method
Cook the pasta in a large pot of salted boiling water (100°C/212°F) until it is slightly firmer than al dente.
Reserve 240ml of the starchy pasta water and set aside, then drain the remaining pasta using a colander.
Heat the olive oil in a 12-inch skillet over medium heat. Fry the bacon pieces until they are crisp, approximately 5-6 minutes.
Use a slotted spoon to transfer the crisp bacon to paper towels to drain, leaving the fat in the skillet.
Add the sliced red onion to the skillet and sauté in the bacon fat until translucent, about 1-2 minutes.
Add the sliced red cabbage to the skillet and cook until the cabbage is tender but retains its bright color, about 3-5 minutes. Season with salt and black pepper.
Lower the heat to low. Add the cooked pasta, bacon, heavy cream, Pecorino, and Parmesan to the skillet.
Toss the ingredients together until the sauce thickens and coats the pasta. If the sauce is too thick, stir in the reserved pasta water in small increments until the desired consistency is reached.
Serve the pasta immediately, garnished with minced fresh herbs and additional cheese if preferred.
Chef's Notes
- For the best flavor, use good quality, thick-cut bacon. Rendering the fat slowly will create a richer base for sautéing the vegetables.
- Don't overcook the pasta initially. It will continue to cook slightly in the sauce, so aiming for 'al dente' with a slight bite is crucial for the final texture.
- The starchy pasta water is your secret weapon for achieving a silky, emulsified sauce. Add it gradually to reach the perfect consistency, rather than relying solely on the cream.
- Red cabbage can release a lot of moisture. Ensure it's cooked down sufficiently before adding the cream and pasta to avoid a watery sauce.
- Taste and adjust seasoning throughout the process, especially after adding the cheese and bacon, as their saltiness can vary.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a skillet over low heat with a splash of water or milk to loosen the sauce.
