Name: Pasta Carbonara With Cabbage and Mushrooms
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips; 6 ounces bacon, sliced crosswise into 1/2-inch strips; 8 ounces tagliatelle or linguine; 3/4 tsp. kosher salt, plus more; 1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons; 2 large egg yolks; 2 ounces Parmesan, finely grated, divided, plus more for serving; 1 1/2 teaspoons freshly ground black pepper

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

Everything you love about pasta carbonara, but with a little less pasta and a lot more vegetables.

Recipe information

Total Time
30 minutes
Yield
4 servings

Ingredients

1 tablespoon extra-virgin olive oil

8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips

6 ounces bacon, sliced crosswise into 1/2-inch strips

8 ounces tagliatelle or linguine

3/4 tsp. kosher salt, plus more

1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons

2 large egg yolks

2 ounces Parmesan, finely grated, divided, plus more for serving

1 1/2 teaspoons freshly ground black pepper

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Divide pasta among bowls. Top with more Parmesan.

TagsPasta Shiitake Mushroom Mushroom Vegetable Bacon Cured Meat Meat Savoy Cabbage Cabbage Leafy Greens Parmesan Cheese Dairy Main Dinner Nut Free Quick 30 Minutes or Less Saute Cast Iron Skillet Epicurious

Recipe notes

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