Savoy Cabbage Carbonara

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!

xx Kristin


Spaghetti with Roasted Tomatoes

Hello my lovely readers!

You surely know that feeling: on some days you simply do not want to cook. The usual solution would be to get some food delivered. But there’s another option! What follows is a recipe, for which you have to leave the sofa for only a few minutes and will be rewarded with a delicious, freshly cooked pasta dish. And it’s so so easy to make…


Here’s how to make it:

Spaghetti with roasted tomatoes

makes 2-3 servings

  • 600g mini cherry or roma tomatoes
  • 3 cloves of garlic
  • 2 tbsp olive oil
  • salt, pepper
  • 350 g spaghetti
  • 1 handful basil leaves
  • olive oil
  • Parmesan

Preheat the oven to 230° C and line a baking tray with baking paper.

Wash the tomatoes and pat them dry. Peel the garlic and lightly crush it with the flat side of a knife. Put tomatoes and garlic on the baking tray and season with olive oil, salt and pepper. Roast for 20-25 minutes in the oven, turning them repeatedly.

In the meantime, cook the spaghetti according to the instructions until al dente – about 1 minute before the pasta is done add basil to the boiling water. Drain the pasta and reserve some of the cooking water. Put the pasta in a bowl and mix with the roasted tomatoes, olive oil and some of the cooking water. Serve with fresh parmesan cheese!


I didn’t promise too much, did I? Sooo simple to make and – OMG – utterly delicious ❤

Stay sweet & HAPPY COOKING!

xx Kristin

Spaghetti Salad with veggies, chicken and feta

Hi my lovelies!


Yikes, Monday again? How did that happen? And unfortunately my Monday was one of those pesky “real” Mondays: up early, studied for my university exams and then, to top it off, half the things I wanted from the store were sold out.. But because whining does not help, I want to show you a yummy feel-good-dish that’s ready in no time – perfect for mondays! 😉


This dish contains all of the ingredients that may brighten my day and hopefully yours: lovely pasta, fresh, crunchy vegetables and a large portion of feta ❤
The pasta salad tastes best when eaten freshly cooked and still warm, but the leftovers can also make a yummy lunch for taking to work the next day… sounds great, right?


Spaghetti Salad with veggies, chicken and feta

makes 2-3 servings

  • 125g broccoli
  • 1 small zucchini
  • 100g wholegrain spaghetti
  • 150g chickenbreast
  • 1 tbsp soysauce
  • 2 tbsp apple vinegar
  • 1 tbsp oil
  • 1 tbsp maple syrup
  • 2 spring onions
  • 100g feta
  • salt

Fill a medium saucepan with water and bring to the boil. Wash the broccoli and cut into small florets. Wash the zucchini, cut in quarter-rounds and slice.

Once the water is boiling, add salt, break the spaghetti in half once and cook for about 10 minutes. 3-4 minutes before the spaghetti is finished, add the broccoli. Drain both together, place in a bowl and set aside.

While the pasta is cooking, heat a medium-sized pan. Cut the chicken into small pieces and sear with a little oil. Then add the zucchini and cook until they are tender. Add to the pasta.

To make the dressing stir together the soy sauce, vinegar, oil and maple syrup and pour over the spaghetti. Cut the spring onion into thin rings, crumble the feta and sprinkle both onto the salad and mix well. Serve immediately or refrigerate for later.


I like this recipe very much because it is incredibly flexible! You can switch the vegetables without any problems and adjust the spaghetti salad as your taste or mood sees fit. And the dressing is delicious ❤

Do you take packed lunches to work, university or school? Or are you more interested in seeing what surprises the canteens have up their sleeves?


Stay sweet & HAPPY COOKING!

xx Kristin


Spaghetti with Broccoli Pistachio Pesto



Pasta is a kitchen Superstar. Seriously. I don’t know a single person who doesn’t like pasta. It’s – besides chocolate – the best comfort food for super busy days.

Right now, I’m up to my neck in work for university. It’s all about strategies, innovations and math. Awesome, I know. And that’s exactly why I sometimes need a big bowl of pasta to calm me down and give me loads of energy for the next hours of studying. So, if you have a pack of Spaghetti and just 5 other ingredients on hand you’re ready to go and try this delicious recipe.



Spaghetti with Broccoli Pistachio Pesto:

makes about 3-4 servings

  • 1 lb. (whole-wheat) spaghetti
  • 300g broccoli
  • 2-3 tbsp. olive oil
  • 75g grated parmesan
  • 60g shelled pistachios
  • zest and juice of 1 lemon
  • salt and pepper

Cook spaghetti according to package directions. In the meantime, steam broccoli florets for about 4 minutes in a sauté pan with simmering water, then drain.

Set aside half to the cooked broccoli in a mixing bowl. Put the other half in a blender along with olive oil, 50g parmesan, pistachios and lemon zest and juice. Blend until a smooth sauce forms, add a little water if it’s too thick to blend.

Add pesto and spaghetti to the bowl and toss everything together until the spaghetti is coated. Season to taste and serve with remaining parmesan.



Are you hungry yet? I am, so I’ll have another bowl now and retreat to my personal pasta heaven!



Happy cooking!