Ingredients
Scale
- 8 oz fettuccine or linguine pasta
- 1/2 medium head of green cabbage, thinly sliced into ribbons
- 3 cloves garlic, minced
- 1 cup half-and-half or heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil or butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- Optional: Fresh parsley for garnish
- 1/2 cup reserved pasta water
Instructions
- Start by bringing a large pot of salted water to a boil. While the water heats, slice your cabbage into thin, long strips that resemble the shape of your pasta. Mince the garlic and measure out your cream and cheese so everything is ready for the fast cooking process.
- Add the pasta to the boiling water and cook according to the package instructions, but aim for “al dente.” About 3 minutes before the pasta is done, heat olive oil in a large skillet over medium-high heat. Add the cabbage ribbons and sauté for 4 to 5 minutes until they soften and slightly caramelize. Stir in the minced garlic for the last 60 seconds of sautéing. Lower the heat and pour in the cream, letting it simmer gently for 2 minutes.
- Drain the pasta, making sure to reserve at least half a cup of the starchy cooking water. Toss the cooked pasta directly into the skillet with the cabbage and cream. Add the Parmesan cheese and black pepper. Stir vigorously, adding splashes of pasta water as needed to create a glossy, emulsified sauce that clings to the cabbage and noodles. Serve immediately in warm bowls, topped with fresh parsley.
- Cook Time: 25 minutes