Last week’s recession-proof bacon recipe reminded me of another. This time a quick and easy pasta dish. For me, the recipe has the added bonus of using locally sourced bacon from the family run Gubbeen Farmhouse in West Cork. I love that you can find these sort of cheese makers and meat smokers on your doorstep all over Ireland, and even better that large retailers like SuperValu support them by stocking their products. I frequently mention Ryan’s SuperValu in Grange as a great place to shop and this is exactly why. Local produce that was once the domain of the markets only is now far more accessible. Great to see, I hope it lasts.
Pasta and cabbage is an unusual mix but you’d be surprised. The slightly bitter taste of the cabbage mixes well with the salty bacon and creamy pasta. Cook the cabbage for as long as you like your veg cooked, 5 minutes will still produce a good flavour so adjust accordingly for less flavour if you wish.
I have also added a few spoons of Creme Fraiche to loosen it up a little, you could go further and make a Carbonara sauce by beating two eggs into about 120g of Creme Fraiche and you’d have a Bacon and Cabbage Carbonara.
Ingredients
1 Head of Savoy Cabbage, chopped finely.
Fresh pasta for 2
1 pack of Rashers, Lardons or Streaky Bacon.
3 Heaped teaspoons of Creme Fraiche
Salt & Pepper
Pinch of Thyme.
Pinch of Cinnamon
1/2 clove of garlic, grated or finely chopped
Olive Oil
Method
Fry the bacon in a little olive oil along with the garlic, thyme and a pinch of cinnamon. When golden, lower the heat, add the chopped cabbage, cover and cook slowly for five minutes or to taste. When the cabbage is cooked to your liking loosen with the creme fraiche and mix well. Cook the pasta, drain, and add the mix to it. Stir well, season, add some Parmesan and serve.
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