Ingredients
Scale
- 8 oz (half a box) of Fettuccine or Penne pasta
- 1/2 medium head of green cabbage, shredded thin
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: Red pepper flakes or fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it reaches “al dente” texture. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set it aside.
- While the pasta boils, melt the butter in a large skillet over medium-high heat. Add the shredded cabbage and a pinch of salt. Sauté the cabbage for about 6 to 8 minutes until it softens and begins to turn golden brown at the edges. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
- Lower the heat to medium-low. Pour the heavy cream into the skillet with the cabbage. Let the cream simmer gently for 2 minutes. Stir in the Parmesan cheese slowly, whisking or stirring constantly until the cheese melts and the sauce becomes smooth and slightly thickened.
- Add the cooked pasta directly into the skillet with the creamy cabbage mixture. Toss everything together with tongs or a large spoon to ensure every strand of pasta is coated. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it. Season with plenty of black pepper and serve immediately while hot.
- Cook Time: 25 minutes