Recipe Card
The Melty Cabbage Pasta Carbonara I Make on Busy Weeknights
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Calories
- 447 kcal
- Carbs
- 56.20 g
Ingredients
- 1 tablespoonolive oil
- 1 can or jar (2-3 ounces)anchovy fillets (do not drain)
- 1 mediumgreen cabbage ((about 1.5 to 2 pounds, cored and sliced into shreds))
- 2.5 teaspoonskosher salt (divided)
- 8 ouncesdry spaghetti
- 4 largeeggs
- 2 largeegg yolks
- 1 ouncePecorino Romano cheese ((about 2/3 cup finely grated or 1/2 cup store-bought grated), plus more for serving)
- 1/2 teaspooncoarsely ground black pepper (plus more for serving)
- 2 teaspoonsfinely grated lemon zest ((from 1 large lemon))
- 1/4 cupfreshly squeezed lemon juice
- —finely chopped fresh parsley leaves ((optional))
Instructions
- 1
Bring a large pot of water to a boil over medium-high heat.
- 2
Heat olive oil in a large skillet over medium heat until shimmering. Add anchovy fillets and their oil. Cook until the anchovies dissolve into a loose paste, about 2 minutes.
- 3
Add sliced cabbage and kosher salt. Stir well, cover, and cook for 5 minutes. Stir and cook for another 5 minutes. Uncover and continue to cook until the cabbage is very soft, about 5 more minutes.
- 4
While cabbage is cooking, add spaghetti and remaining kosher salt to the boiling water. Cook according to package directions until just al dente, about 8 to 12 minutes.
- 5
In a medium bowl, whisk together eggs, egg yolks, Pecorino Romano cheese, black pepper, and a pinch of kosher salt. Slowly stream in pasta cooking water while whisking constantly.
- 6
Transfer spaghetti to the skillet, add some pasta water, lemon zest, and lemon juice. Toss until well-coated.
- 7
While tossing, slowly pour egg mixture into the skillet and cook on the lowest heat until the sauce thickens and coats the pasta, about 1 to 2 minutes.
- 8
Taste and season with more salt and pepper as needed. Serve immediately with chopped parsley, more grated Pecorino, and black pepper.