Pasta Carbonara with Cabbage and Mushrooms
A creative twist on classic carbonara featuring crispy shiitake mushrooms, bacon, and charred savoy cabbage ribbons tossed with egg-enriched pasta and plenty of Parmesan cheese.
Ingredients
- •1 tablespoon extra-virgin olive oil
- •8 ounces shiitake mushrooms
- •6 ounces bacon
- •8 ounces tagliatelle
- •¾ teaspoon kosher salt
- •1 head savoy cabbage
- •2 large egg yolks
- •2 ounces Parmesan
- •1½ teaspoons black pepper
Cooking Instructions
- 1.
Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
8 min
- 2.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
10 min
- 3.
Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
4 min
- 4.
Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
5 min
- 5.
Divide pasta among bowls. Top with more Parmesan.
2 min
