Cabbage Carbonara Food

SAVOOIEKOOL à LA CARBONARA

Steps:

• Snijd de kool in dunne reepjes.
• Verhit een anti-aanbak-pan en bak de spekjes tot ze knapperig beginne te worden. Ik heb geen extra vet gebruikt aangezien er voldoende (lekker!) vet uit de spekjes komt.
• Voeg de knoflook to en roer even door.
• Doe de kool erbij, roer een paar keer goed door, zet het vuur laag en doe het deksel op de pan.
• Laat koken (af en toe doorroeren) tot de kool zacht wordt, maar nog wel een beetje 'bite' heeft (afhankelijk ook van je eigen smaak).
• De eieren wat loskloppen en met de kazen mengen.
• Haal de kool van het vuur en meng snel het kaas-ei-mengsel erdoor.
• De spekjes en de kaas zijn al zout genoeg, maar je zou eventueel nog wat versgemalen zwarte peper toe kunne voegen.
• Eet smakelijk!

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS

Steps:

• 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.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
• 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.
• 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.
• Divide pasta among bowls. Top with more Parmesan.

CARBONARA CABBAGE

Steps:

• Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm.
• Meanwhile, heat a large frying pan and cook the bacon for 7-8 mins until golden and crisp, adding the garlic for the final 3 mins.
• In a bowl, mix together the cream and Parmesan with some freshly ground black pepper. Add the cream mixture and the cabbage to the bacon pan. Toss everything together until well coated. Return to the heat to warm through for a few mins before serving.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

SPAGHETTI CARBONARA

Steps:

• Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
• In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
• Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
• Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
• Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.