Delicious Cabbage Mushroom and Bacon Pasta
Table of Contents
A Twist on an Italian Classic
I’ve always had a soft spot for pasta—there’s something about the way it warms both the heart and the belly that just feels like a big, comforting hug. But as much as I adore the classics like spaghetti Bolognese or creamy Alfredo, I’m constantly looking for ways to shake things up and sneak in a little extra goodness. This Cabbage Mushroom and Bacon Pasta was born out of one of those kitchen experiments when I found myself with a random assortment of ingredients and a craving for something both familiar and a little different.
It all started one Sunday afternoon when I opened the fridge and was greeted by a lovely head of savoy cabbage and some shiitake mushrooms that were just begging to be used. I had planned on making a traditional carbonara, but I thought, why not throw in some veggies? The cabbage, with its hearty, slightly sweet flavor, seemed like the perfect candidate to balance out the richness of the bacon and the earthiness of the mushrooms. Plus, I loved the idea of adding a bit more texture to the dish.
How to Make Cabbage Mushroom and Bacon Pasta
So, I got to work, and as the mushrooms and bacon started to sizzle away in the skillet, their savory aroma filled the kitchen, instantly making my mouth water. The cabbage was the wild card, but as soon as I pressed it into the hot skillet and watched it char to perfection, I knew I was onto something special. The cabbage added this incredible depth of flavor, with a slight smokiness that paired beautifully with the creamy Parmesan sauce.
When I finally tossed everything together, I couldn’t wait to take that first bite. The combination of crispy bacon, tender mushrooms, and charred cabbage, all wrapped up in a creamy, cheesy sauce, was even better than I had imagined. It was familiar yet new, indulgent yet packed with veggies—a perfect balance. And the best part? It all came together in just about 30 minutes. Now, this Cabbage Mushroom and Bacon Pasta has become a staple in my household, especially when I’m in the mood for comfort food with a bit of a twist. I hope it brings as much joy to your table as it does to mine!
Chef’s Notes – Cabbage Mushroom and Bacon Pasta
- Enhancing Flavor: Add a pinch of red pepper flakes to the mushrooms and bacon for a subtle kick that balances the richness of the dish.
- Customizing Vegetables: Feel free to toss in additional vegetables like spinach, peas, or even roasted bell peppers. These can add more color, texture, and nutrients to the dish.
- Perfect Pasta: Cook your pasta just until al dente. It will continue to cook slightly when mixed with the sauce, so this prevents it from becoming mushy.
- Cheese Choices: While Parmesan is traditional, Pecorino Romano adds a saltier, tangier flavor. Experiment with blending the two for a more complex taste.
- Serving Suggestions: This Cabbage Mushroom and Bacon Pasta pairs wonderfully with a light green salad dressed with lemon vinaigrette or some crispy garlic bread on the side for added crunch. You can also try this out with out Arugula Beet Salad.
Veggie-Loaded Carbonara
4
servings10
minutes20
minutes450
kcal30
minutesDive into the delightful world of Veggie-Loaded Carbonara! This dish takes everything you adore about classic carbonara and amps it up with a generous helping of vegetables. Perfectly cooked pasta mingles with crispy bacon, savory mushrooms, and charred cabbage, all enveloped in a creamy, cheesy sauce. It’s a quick, easy, and healthy twist on a beloved favorite that will leave you craving more. Ready in just 30 minutes, this recipe is a must-try for any pasta lover!
Ingredients
Olive oil
8 ounces shiitake mushrooms, stems discarded and sliced into strips
6 ounces bacon, cut into small pieces
8 ounces tagliatelle or linguine pasta
3/4 teaspoon sea salt, plus extra for boiling water
1 medium savoy cabbage (about 1 pound), cored and thinly sliced
2 large egg yolks
2 ounces grated Parmesan cheese, divided
1 1/2 teaspoons freshly ground black pepper
Directions
- Cooking Mushrooms and Bacon – Heat olive oil in a large cast iron skillet over high heat. Add the sliced mushrooms and bacon pieces. Cook while stirring frequently until both are browned and crispy, about 8 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate and set aside. Keep the rendered fat in the skillet.
- Cooking Pasta – In the meantime, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta while reserving 1 1/2 cups of the cooking water.
- Cooking Cabbage – Reheat the skillet with the reserved fat over high heat. Add the sliced cabbage and press it into an even layer in the skillet. Let it cook undisturbed for about 2 minutes until it starts to char slightly. Season with the remaining sea salt. Turn the cabbage using tongs and cook for another 2 minutes until it is lightly charred but still crisp.
- Making the Sauce – In a large mixing bowl, whisk together the egg yolks, 1 ounce of grated Parmesan cheese, and 3/4 cup of the reserved pasta cooking water until you achieve a smooth and glossy sauce.
- Combining Ingredients – Add the cooked pasta to the bowl with the sauce and toss to coat evenly. Then add the reserved mushrooms and bacon along with the charred cabbage and freshly ground black pepper. Toss everything together again, adding more pasta cooking water if needed to loosen the sauce.
- Serving – Divide the pasta among serving bowls and top each portion with the remaining grated Parmesan cheese.
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- nonstick pan
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 45g
- Protein: 18g
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 750mg
- Potassium: 500mg
- Fiber: 5g
- Sugar: 4g
- Vitamin A: 600IU
- Vitamin C: 40mg
- Calcium: 200mg
- Iron: 3mg
Arugula Beet Salad
Cooks in 30 minutesDifficulty: EasyDive into a burst of flavors with this Arugula Beet Salad! Featuring peppery arugula, roasted beets, juicy mandarin oranges, crisp pears, and crunchy pecans, all tossed in a tangy orange-red wine vinaigrette. This salad is a delightful mix of textures and tastes, perfect for a light lunch or a side dish. Inspired by the vibrant cuisine of Napa Flats Wood-Fired Kitchen, this dish is sure to impress!
Winter Brie Salad
Cooks in 25 minutesDifficulty: EasyDive into the flavors of the season with this Winter Brie Salad! Featuring a medley of field greens, juicy mandarin oranges, tart dried cherries, and crispy fried brie, all tossed in a tangy blackberry vinaigrette. This salad is a burst of bright, fruit-based flavors with the perfect finishing touch of melty brie bites. It’s a delightful way to start any meal and celebrate the best ingredients of winter.
FAQs – Cabbage Mushroom and Bacon Pasta
Can I use a different type of pasta?
Yes, you can substitute tagliatelle or linguine with fettuccine, spaghetti, or even a gluten-free alternative. Just adjust the cooking time as needed.
What if I don’t have shiitake mushrooms?
Cremini or button mushrooms work well as substitutes. They have a slightly different texture and flavor but still complement the dish beautifully.
Can I make this Cabbage Mushroom and Bacon Pasta vegetarian?
Absolutely! Simply omit the bacon or replace it with a plant-based bacon alternative. You can also add more mushrooms for extra umami flavor.
