Pasta with cabbage, potatoes, and bacon. A complete rustic and comforting first course, very tasty, perfect for the cooler seasons. Simple, tasty, really good.

When the days get cooler, there is nothing better than a rustic and comforting first course that warms the soul. This pasta with cabbage, potatoes, and the crunchiness of bacon is a timeless classic of simple cooking, but incredibly rich in taste.

A unique dish that celebrates the bold flavors of tradition with an enveloping creaminess, thanks to the cooking of the potatoes together with the pasta. Easy preparation, guaranteed result!

An economical and genuine dish that combines seasonal vegetables and taste: the ideal for a quick but satisfying dinner.

The secret? Cook the potatoes and cabbage together with the pasta to create a natural and enveloping cream.

We complete everything with the crunchy and smoky note of bacon and a final creamy toss with the cheeses. The perfect dish for autumn and winter, to be served steaming!”

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

416.45 Kcal

calories per serving

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Energy 416.45 (Kcal)
Carbohydrates 40.34 (g) of which sugars 2.65 (g)
Proteins 17.06 (g)
Fat 21.65 (g) of which saturated 6.56 (g)of which unsaturated 7.00 (g)
Fibers 5.23 (g)
Sodium 1,342.45 (mg)

Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Pasta with Cabbage, Potatoes, and Bacon

11 oz pasta (the shape you prefer, e.g., penne, fusilli, or a short type)
Half savoy cabbage (medium)
1 package bacon (diced is also fine)
2 potatoes (medium)
1 clove garlic
to taste extra virgin olive oil
to taste chili pepper
salt
pepper
to taste parmesan (for tossing, e.g., Grated Parmesan, Pecorino, or a mix)

Tools

Frying Pan
Pot
Colander

Steps

Pasta with Cabbage, Potatoes, and Bacon

First, remove the tougher outer leaves from the cabbage.
Cut the cabbage into pieces and place them in a large bowl.
Wash it very well.
Put some water to boil in a large pot and in the meantime peel the potatoes and cut them into slices about half an inch thick.
When the water boils, add salt and parboil the cabbage, adding it a little at a time so that it fits in.
Now add the potatoes, placing them on top of the cabbage.
Throw in the pasta, choosing the shape you like best.
In the meantime, separately, sauté garlic and bacon, ensuring the bacon becomes crispy and the oil takes on a good aroma, without burning the garlic.
Drain the pasta al dente with the vegetables and pour it into the pan with the bacon seasoning.
Add the cheeses and a good grind of pepper.
Mix well, adding one or two tablespoons of cooking water if necessary to make everything creamier.
Toss for a few minutes and serve.
Enjoy your meal….

Tips

Don’t throw away the water! It is rich in starch, essential for binding the sauce and achieving creaminess, especially with the potatoes.

I recommend adding the cheeses (Parmesan/Pecorino) and a drizzle of oil off the heat, while tossing the pasta. This prevents the cheese from becoming too stringy and ensures a homogeneous “creamy” texture.

Flat Bacon: Less fatty, remains softer.

Smoked or Cubed Bacon: Gives a more intense flavor and stays crunchier.

Another alternative can also be cooked ham or speck.

Remove the tougher central stem from the cabbage leaves for even cooking.

Use yellow or red potatoes, which tend not to disintegrate completely during cooking but release the necessary starch.

Remove the garlic as soon as it is golden to prevent it from burning and releasing a bitter taste.

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