Cabbage Carbonara

In this lightened up take on the classic Pasta Carbonara, noodles are swapped out for thinly sliced cabbage ribbons instead. The cabbage ribbons are sauteed over high heat until crisp tender, then tossed in a cheesy carbonara sauce. For a more traditional take, use guanciale. For a plant based version, sub in sauteed shiitake mushrooms for similar smoky, umami depth of flavor.

Serves 2
Recipe adapted from www.seriouseats.com

Ingredients

• 6 Tablespoons water
• 1 teaspoon cornstarch
• 1 Tablespoon extra virgin olive oil
• ¼ cup diced guanciale, pancetta or bacon (or 1 cup thinly sliced shiitake mushroom caps)
• 1 ½ pounds green cabbage (about 1 small head), cored and thinly sliced into long strands (about 8 cups, sliced)
• 1 large egg, plus 3 large egg yolks
• 1 ounce finely grated Pecorino Romano cheese (about 1/3 cup), plus more for garnish)
• 1 ounce finely grated Parmesan cheese (about 1/3 cup), plus more for garnish
• ½ teaspoon freshly ground black pepper, plus more for garnish

Method

1. In a small bowl, stir together water and cornstarch until smooth to make a slurry. Transfer slurry to a medium saucepan and cook over medium-high heat, stirring constantly, until thickened into a clear gel, about 1 minute. Remove from heat, and use a spatula to return to small bowl; set aside. Wipe saucepan clean.
2. In now clean saucepan, bring 1 inch of water to a simmer over medium heat. Reduce heat to medium-low to maintain a gentle simmer.
3. In a large skillet, combine guanciale (or pancetta, bacon or shiitake mushrooms) with olive oil and cook over medium heat, stirring frequently, until fat has rendered and guanciale is crisp, about 7 minutes. If using shiitake mushrooms instead, stir infrequently, only every few minutes, so that the mushrooms become deeply golden on both sides, about 7-8 minutes.
4. Increase heat to high. Add half of cabbage to skillet with guanciale, and cook, stirring constantly, until slightly wilted and reduced in volume but not browned, 1 to 2 minutes. Add remaining cabbage in batches as space allows, continuing to cook and stir until all cabbage is crisp-tender and lightly browned, 5 to 6 minutes total. Remove from heat and let cool slightly, about 1 minute.
5. In a large heatproof metal bowl, whisk together egg, egg yolks, Pecorino Romano, Parmesan, and 1/2 teaspoon black pepper until smooth. Stir in cornstarch gel until a thick paste forms. Add cabbage mixture to egg-cheese paste; toss thoroughly to coat.
6. Set mixing bowl with sautéed cabbage mixture over pot of simmering water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce coats cabbage and thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into 2 bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.