Creamy Pasta with Savoy Cabbage: a simple and super quick main course to prepare. Perfect for a quick lunch or to impress your guests.
The pasta with savoy cabbage is one of those simple and quick dishes, perfect for days when you don’t feel like spending hours in the kitchen.
It is prepared with few ingredients and is accessible to everyone. This dish combines the sweetness of the savoy cabbage with the crispiness of the bacon and the creaminess of the cheese, creating an irresistible mix of flavors.
It is a perfect recipe to enhance a seasonal ingredient that is often undervalued, transforming it into a tasty main course.
As I said, it is a perfect main course for a quick lunch, a midweek dinner, or to impress your guests with something different. Be sure to try it; it will win you over at the first taste.
But let’s see right away how to prepare the creamy pasta with savoy cabbage.
If you haven’t already, subscribe to my channel YouTube Have fun in the kitchen to not miss my VIDEO RECIPES.
You might also like these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 6.35 oz pasta
- 10.58 oz savoy cabbage (cabbage)
- 3.53 oz bacon (diced)
- 0.71 oz black olives (sliced)
- 1.76 oz emmental cheese (or another cheese of choice)
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 High-sided saucepan
- 1 Pan
- 1 Knife
- 1 Colander
How to prepare creamy pasta with savoy cabbage
Bring a pot of salted water to a boil. Meanwhile, cut the savoy cabbage into small pieces. When the water is boiling, add the cabbage and cook for about 5-7 minutes, or until tender but still crisp. Drain and set aside.
In a large pan, pour a tablespoon of extra virgin olive oil and heat over medium heat. Add the bacon and fry until it becomes crispy.
Add the boiled cabbage to the pan with the bacon. Mix well. Add the sliced black olives and continue stirring for a few minutes, so that everything is flavored. Adjust salt and pepper to taste.
While preparing the sauce, cook the pasta in a pot with plenty of salted water, following the package instructions for al dente pasta. Drain, reserving some cooking water.
Add the pasta directly to the pan with the cabbage and bacon sauce. Mix well to combine everything. If necessary, add some pasta cooking water to make it creamier.
Add the emmental cheese or other cheese of choice and stir until it melts into a soft cream that coats the pasta.
Plate and serve immediately.
Storage
The pasta with savoy cabbage can be stored in an airtight container for 1-2 days. Before eating, gently reheat it in a pan adding a tablespoon of water or milk to return its creaminess.
FAQ (Questions and Answers)
How can I substitute Emmental?
You can use any cheese that melts well such as fontina, gruyere, caciocavallo, or diced mozzarella.
Can I substitute the savoy cabbage?
If you prefer a milder taste, you can replace it with green cabbage, kale, or spinach.
Can I substitute black olives?
Olives are optional, so you can omit them. They can be substituted with capers or sundried tomatoes for a different touch.
