RecipeCastle

The Budget-Friendly Melty Cabbage Pasta Carbonara I Make Every Week

The Budget-Friendly Melty Cabbage Pasta Carbonara I Make Every Week
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Calories
447 kcal
Carbs
56.20 g

Ingredients

  • 1 tablespoonolive oil
  • 1 can/jaranchovy fillets ((do not drain))
  • 1 mediumgreen cabbage ((cored and thinly sliced))
  • 2.5 teaspoonskosher salt ((divided))
  • 8 ouncesdry spaghetti
  • 4 largeeggs
  • 2 largeegg yolks
  • 1 ouncePecorino Romano cheese ((grated, plus more for serving))
  • 0.5 teaspoonblack pepper ((coarsely ground, plus more for serving))
  • 2 teaspoonsfinely grated lemon zest ((from 1 large lemon))
  • 0.25 cupfreshly squeezed lemon juice
  • —fresh parsley leaves ((optional, for serving))

Instructions

  1. 1

    Bring a large pot of water to a boil over medium-high heat.

  2. 2

    Heat olive oil in a large skillet over medium heat; add anchovy fillets and cook until dissolved.

  3. 3

    Add cabbage and kosher salt, cover and cook undisturbed for 5 minutes.

  4. 4

    Stir, cover, and cook for another 5 minutes, then uncover and continue to cook until soft.

  5. 5

    Cook spaghetti according to package directions, adding remaining salt.

  6. 6

    In a bowl, whisk eggs and yolks, then combine with cheese, black pepper, and a pinch of salt.

  7. 7

    Slowly add pasta cooking water to egg mixture while whisking.

  8. 8

    Transfer spaghetti to skillet, tossing with cabbage mixture, lemon zest, and lemon juice.

  9. 9

    Slowly pour egg mixture into skillet while tossing pasta, and cook on low heat until thickened.

  10. 10

    Adjust seasoning with salt and pepper; serve with parsley and additional cheese if desired.