Hello my dears,
for the past few weeks I’ve wanted to get rid of a few kilos, but then winter had a sudden and huge comeback so now I’m quite glad that extra layer to keep me warm despite the snow.
That’s why I’m going to share a yummy feel good pasta recipe with you today: delicious homemade carbonara with a generous amount of parmesan and freshly chopped savoy cabbage – it adds color and such a lovely, aromatic flavour!
Savoy Cabbage Carbonara
for 1-2 servings
- 100 g spaghetti
- 2 eggs
- 4 tbsp freshly grated Parmesan
- some pasta water
- juice of half a lemon
- 3 big savoy cabbage leaves
- salt and pepper
Cook the spaghetti according to the package instructions. Drain but reserve some of the cooking water.
Wash the cabbage leaves well and cut into small pieces. Heat some oil in a pan and fry the savoy cabbage in it. Put the cooked spaghetti into the pan and remove the pan from the heat. In a small bowl combine eggs, parmesan, salt and pepper and add the mixture into the pan while stirring constantly. Now add a little bit of the pasta water and stir in the lemon juice until a creamy sauce is forming. If necessary, heat it up gently until it thickens. But be careful to not overcook it or you will end up with scrambled eggs.
Top with freshly ground pepper and serve!
Have you ever made a Carbonara sauce yourself? In my opinion it’s soooo much nicer than all the storebought stuff ❤
Stay sweet & HAPPY COOKING!