Description
A delicious, low-carb twist on the classic Italian pasta dish using sautéed cabbage ribbons.
Ingredients
1 large head of green cabbage, sliced into thin ribbons
6 oz bacon or guanciale, diced
2 large whole eggs
2 large egg yolks
1 cup Pecorino Romano cheese, freshly grated
1 tsp freshly cracked black pepper
1 tbsp olive oil
2 cloves garlic, minced
Instructions
Step 1: Slice the cabbage into long ribbons resembling fettuccine noodles and set aside.
Step 2: In a bowl, whisk the whole eggs, egg yolks, grated cheese, and black pepper until well combined.
Step 3: In a large skillet, cook the bacon over medium heat until crispy. Remove bacon but leave the rendered fat in the pan.
Step 4: Add olive oil and garlic to the skillet, then add the cabbage ribbons. Sauté for 8-10 minutes until tender.
Step 5: Remove the skillet from the heat. Let it cool for 30 seconds so the eggs don't scramble.
Step 6: Pour the egg mixture over the cabbage and toss quickly with tongs until a creamy sauce forms.
Step 7: Stir the crispy bacon back in and serve immediately with extra cheese.
Notes
Ensure the pan is off the heat before adding eggs to maintain a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 180mg
