Do you know one of the smells that most reminds me of childhood? The pasta in broth that spread throughout the house on cold winter days. A real invitation to come in, warm your hands around a steaming plate, and be enveloped by a genuine and comforting flavor.
My grandmother, with her constant pot on the fire, was the queen of broth pasta. I still remember her broth, rich in vegetables and aromas, which warmed my heart and soul. And I wasn’t the only one who appreciated it! Even my son, who is seven years old today, lights up with joy when he knows there is pasta in broth on the table. It’s a dish that unites generations, a symbol of home, family, and love.
Today I want to share with you my version of this great classic, enriched by a secret touch: miso. An ingredient that, with its umami note, gives the broth an unexpected depth and complexity of flavor. Cabbage, bacon, and miso blend into a creamy and flavorful embrace, perfect for warming the coldest days.
This is not the usual broth pasta; it’s a journey into memories, a taste explosion, and a wellbeing concentrate all in one bowl.
Ready to try?
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
- Energy 276.75 (Kcal)
- Carbohydrates 33.83 (g) of which sugars 4.99 (g)
- Proteins 14.25 (g)
- Fat 10.04 (g) of which saturated 3.08 (g)of which unsaturated 5.80 (g)
- Fibers 5.27 (g)
- Sodium 1,658.92 (mg)
Indicative values for a portion of 350 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
- 11 oz pasta (Cannellini or ditalini)
- Half cabbage
- 5 oz broccoli
- 2 carrots
- 5 oz bacon
- 1 white onion
- to taste extra virgin olive oil
- to taste Grana Padano DOP
- Half glass white wine
- 2 tbsp miso
- 1 pinch black pepper
- to taste salt
- to taste water
Tools
- 1 Saucepan Vier
Steps
Prepare the vegetables:
Wash the cabbage, broccoli, and carrots thoroughly under running water. Remove the tougher outer leaves of the cabbage, those that are a bit damaged or yellowed, and the broccoli core. Slice the cabbage into thin strips, about half an inch thick. Divide the broccoli into florets not too large, so they cook quickly.
Slice the carrots into rounds about half an inch thick, or into thin strips if you prefer. Peel the onion and finely chop it.
If you want to avoid crying, you can cut it in half and put it in the freezer for a few minutes before chopping. Keep all the vegetables separate and ready for use.
Prepare the sauté:
Cut the bacon into cubes or strips, as you prefer. In a large saucepan (the same one you’ll use to cook the pasta), heat a drizzle of extra virgin olive oil. Add the bacon and fry over medium heat until it becomes crispy and golden.
Add the chopped onion and let it soften gently, stirring often. Deglaze with half a glass of white wine, letting the alcohol evaporate. Add the carrot rounds (or strips) and a few bay leaves to flavor the sauté.
Cook for a few minutes, stirring occasionally, until the carrots begin to soften.
Add cabbage and broccoli: Add the sliced cabbage and broccoli florets to the sauté. Mix well to flavor the vegetables with the seasoning. Cover with hot water (almost boiling) until it covers the vegetables by about an inch.
Add the miso, stirring carefully to dissolve it completely. Alternatively, you can season the broth with a vegetable bouillon cube, salt, black pepper and, if you like, a sprinkle of sweet or spicy paprika.
Cover the saucepan with a lid and let it cook over medium-low heat for about half an hour, or until the cabbage becomes tender.
Add the pasta:
When the cabbage has become tender (after about 30 minutes), check the cooking by stabbing it with a fork: it should be soft but not mushy. At this point, add the pasta.
For this recipe, I recommend using short pasta like cannellini, ditalini, orecchiette, or gnocchetti sardi, which goes perfectly with the consistency of the broth and vegetables. Mix well and continue cooking for the time indicated on the pasta package, stirring often to prevent sticking. If necessary, add a little hot water gradually.
Taste the pasta during cooking and adjust the amount of water to your personal taste: if you want a more soupy pasta, add more water; if you prefer it thicker, add less. Taste the broth and adjust salt if necessary.
At the end of cooking, stir in a generous handful of grated Grana Padano for a creamy and flavorful touch.
Serve the pasta:
Turn off the heat and serve the pasta hot, still steaming, in deep plates. Sprinkle with a grind of fresh black pepper and, if you wish, with another generous handful of grated Grana Padano.
Serve the dish with a good glass of red wine, such as a Merlot or Cabernet Sauvignon, to enhance the flavors of the cabbage and bacon. Enjoy your meal!
Here are some tips for storing and tasty variations of your pasta with cabbage and bacon with miso
Storage:
In the fridge:
Pasta with cabbage and bacon can be stored in the fridge for 2-3 days in an airtight container.
Reheating:
To reheat, you can place it in a pot with some vegetable broth or hot water, or in the microwave with a few drops of water to prevent it from drying out too much. * Do not freeze: I do not recommend freezing this pasta, as the cabbage and broccoli tend to lose texture and flavor after thawing.
Variations:
Whole grain pasta:
For a more rustic dish rich in fiber, you can use whole grain pasta.
Other vegetables:
You can add other seasonal vegetables, like cauliflower, spinach, Swiss chard, or mushrooms.
Legumes:
For an even more complete dish, you can add pre-cooked legumes, like chickpeas or lentils.
Spices and aromas:
To give an extra touch of flavor, you can add chili pepper, freshly grated ginger, curry, or cumin.
Cheeses:
Besides Grana Padano, you can try adding other cheeses like Pecorino Romano, Ricotta Salata, or Gorgonzola.
Vegan version:
For a vegan version, you can replace the bacon with smoked tofu cubes and the Grana Padano with nutritional yeast flakes.Extra idea:
For a more elegant presentation, you can serve the pasta in individual bowls, garnished with a few fresh parsley leaves and a sprinkle of paprika.
With these variations and tips, you can personalize your pasta with cabbage and bacon with miso and make it even more delicious and versatile!
Wine to pair with Pasta with cabbage and bacon: the recipe with miso
Here are some wines that pair well with your Pasta with cabbage and bacon: the recipe with miso, considering a tight budget:
Red wines:
Bonarda dell’Oltrepò Pavese: a light red wine, with good acidity and soft tannins, that pairs well with the savoriness of the bacon and the sweetness of the cabbage. You can find it starting from 5-6 euros per bottle.
Merlot del Veneto: a versatile red wine, with notes of red fruit and spices, that balances well with the richness of the dish. You can find it starting from 6-7 euros per bottle. Sangiovese di Romagna: a red wine with good structure and balanced tannins, that pairs well with the bold flavors of the bacon and miso. You can find it starting from 7-8 euros per bottle.
White wines:
Vermentino di Sardegna: a fresh and savory white wine, with notes of flowers and white-fleshed fruit, that cleanses the palate from the richness of the bacon. You can find it starting from 6-7 euros per bottle.
Verdicchio dei Castelli di Jesi: a white wine with good acidity and minerality, that pairs well with the sweetness of the cabbage and the savoriness of the miso. You can find it starting from 7-8 euros per bottle.
Tips for choosing:
Consider the intensity of the miso: if you used red miso, which has a more intense flavor, choose a wine with a more robust structure.
Evaluate the creaminess of the dish: if you added cheese to cream the pasta, opt for a wine with good acidity to balance the richness.
Choose based on your personal taste: in the end, the best wine is the one you like the most!
I hope these suggestions help you find the perfect pairing for your pasta with cabbage and bacon with miso! 🍷
FAQ (Questions and Answers)
What type of miso is best to use for this recipe?
For this recipe, you can use either white miso (shiro miso) or red miso (aka miso). White miso has a milder and slightly sweet flavor, while red miso has a more intense and savory flavor. The choice depends on your personal taste.Can I use other types of pasta besides cannellini?
Certainly! You can use any type of short pasta you prefer, like ditalini, orecchiette, gnocchetti sardi, or even broken spaghetti. The important thing is that the pasta is suitable for dense and hearty sauces.
What can I use instead of bacon?
If you want a vegetarian version, you can replace the bacon with smoked tofu cubes. Alternatively, you can use speck, guanciale, or prosciutto crudo cubes.
Can I add more vegetables to the recipe?
Absolutely yes! You can enrich your pasta with other seasonal vegetables, such as cauliflower, spinach, Swiss chard, or mushrooms.
How can I make the pasta creamier?
If you want a creamier pasta, you can stir in a knob of butter, a spoonful of ricotta, or some spreadable cheese at the end of cooking.
Can I prepare the recipe in advance?
Yes, you can prepare the pasta with cabbage and bacon in advance and store it in the fridge for 2-3 days. When serving, reheat it in a pot with some vegetable broth or hot water.
Is it possible to freeze the pasta with cabbage and bacon?
I do not recommend freezing this pasta, as the cabbage and broccoli tend to lose texture and flavor after thawing.
What wine can I pair with this pasta?
For this recipe, I recommend a light red wine, like a Bonarda dell’Oltrepò Pavese or a Merlot del Veneto. Alternatively, you can opt for a fresh and savory white wine, like a Vermentino di Sardegna
Is this recipe suitable for those following a vegan diet?
To make the recipe vegan, replace the bacon with smoked tofu cubes and the Grana Padano with nutritional yeast flakes.
