Pasta carbonara with cabbage and mushrooms for a hearty meal

Ingredients for Pasta carbonara with cabbage and mushrooms

• 15 ml extra-virgin olive oil

• 225 g shiitake mushrooms, stems removed, sliced into 1.5 cm strips

• 170 g streaky bacon, sliced crosswise into 1.5 cm strips

• 225 g tagliatelle or linguine

• 5 ml kosher salt, plus more

• 450 g medium head of savoy cabbage, cored, sliced into 0.5 cm ribbons

• 2 large egg yolks

• 60 g Parmesan, finely grated, divided, plus more for serving

• 7.5 ml freshly ground black pepper

How to make Pasta carbonara with cabbage and mushrooms

1. Heat oil in a large, heavy frying pan over high heat. Cook the mushrooms and bacon, stirring frequently, until browned and crisp, about 8 minutes. Transfer to a plate lined with kitchen paper using a slotted spoon and set aside. Reserve the fat in the frying pan.

2. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 350 ml of the cooking liquid.

3. Heat the frying pan with the reserved fat over high heat. Add the cabbage, pressing it into an even layer, and cook undisturbed for 2 minutes. Season with 3/4 teaspoon of salt, then turn the cabbage with tongs and continue to cook, undisturbed, until lightly charred in places and still crisp, about 2 minutes more.

4. In a large bowl, whisk together the egg yolks, 30 g of Parmesan, and 180 ml of the reserved pasta cooking liquid until a smooth, glossy sauce forms. Add the pasta and stir to coat. Incorporate the reserved mushrooms and bacon, the cabbage, pepper, and an additional 30 g of Parmesan, tossing again and adding more pasta cooking liquid as needed to loosen the sauce.

5. Divide the pasta among bowls and top with extra Parmesan before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.