SAVOY CABBAGE CARBONARA

Cut the carbs out completely of this traditional pasta dish! Using the beautiful combination of bacon/pancetta mixed with cabbage, all you need is to add a carbonara sauce! This only takes a few basic ingredients and you are left with something simple and satisfying.

Ingredients (serves 2)

  • 1 large Savoy cabbage
  • 50g Parmesan cheese (a little extra on top)
  • 1 egg + 2 egg yolks
  • 2 tbsp water
  • 175g pancetta/bacon lardons
  • A generous amount of cracked black pepper

Method

  1. Cut the root off from the Savoy cabbage and slice into cm strips across from top to bottom. Wash, ready for later.
  2. In a pan with a lid and about a tsp of olive oil, fry the lardons on a high heat to crisp up, add a generous amount of black pepper and stir in.
  3.  Once the lardons start to colour, add the cabbage and stir – keeping on a high heat. Add the water and cover with a lid to soften the cabbage.
  4. After a minute or so, take the lid off and stir until the water has gone and the cabbage is slightly coloured. Turn the heat down to low.
  5. Whisk the eggs and cheese together, along with a little more black pepper.
  6. Assemble your bowls ready to serve straight away and turn the heat off from the pan.
  7.  Add the egg mixture into the pan and stir quickly together, coating all of the lardons and cabbage. Place into bowls.
  8. Add a little more Parmesan on top to serve.

 

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