Pasta Carbonara With Cabbage and Mushrooms

Name: Pasta Carbonara With Cabbage and Mushrooms
Prep time: PTM
Yield: 4 Servings
Ingredients: 1 tablespoon extra-virgin olive oil; 8 ounces shiitake mushrooms, stems removed, sliced into u00bd-inch strips; 6 ounces bacon, sliced crosswise into u00bd-inch strips; 8 ounces tagliatelle or linguine; u00be teaspoon kosher salt, plus more; 1 medium head of savoy cabbage (about 1 pound) cored, sliced into u00bc-inch ribbons; 2 large egg yolks; 2 ounces Parmesan, finely grated, divided, plus more for serving; 1u00bd teaspoons freshly ground black pepper

By Leslie Blythe Bacon, cabbage, Mushrooms, Pasta Boiling, Sautéing

March 4, 2025

I made this Pasta Carbonara With Cabbage and Mushrooms out of ingredients I had on hand. The mushrooms brought a deep, savory umami that paired perfectly with the salty bacon, while the cabbage offered a delicate sweetness. It turned out surprisingly delicious.

Yields: 4 Servings

Ingredients

1 tablespoon extra-virgin olive oil

8 ounces shiitake mushrooms, stems removed, sliced into ½-inch strips

6 ounces bacon, sliced crosswise into ½-inch strips

8 ounces tagliatelle or linguine

¾ teaspoon kosher salt, plus more

1 medium head of savoy cabbage (about 1 pound) cored, sliced into ¼-inch ribbons

2 large egg yolks

2 ounces Parmesan, finely grated, divided, plus more for serving

1½ teaspoons freshly ground black pepper

Directions

1Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.  

2Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.  

3Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.

4  Whisk egg yolks, 1 ounce Parmesan, and ¾ cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 ounce Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.  

5Divide pasta among bowls. Top with more Parmesan.

Recipe adapted from Epicurious.

close full screen

00:00