Ingredients
Scale
- 12 oz Fettuccine or Pappardelle pasta
- 1/2 large Green Cabbage, thinly shredded (about 5–6 cups)
- 4 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg
- 1/2 cup Reserved Pasta Water
- Fresh Parsley for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. While the water heats up, shred your cabbage into thin ribbons that mimic the shape of your pasta. This ensures every bite has a consistent texture. Once the water boils, cook the pasta according to the package directions, but aim for “al dente.” Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside.
- In a large skillet over medium heat, melt the butter. Add the shredded cabbage and a pinch of salt. Sauté the cabbage for about 8 to 10 minutes, stirring occasionally, until it becomes soft, translucent, and slightly golden at the edges. Add the minced garlic during the last 2 minutes of sautéing to avoid burning it.
- Lower the heat and pour the heavy cream into the skillet with the cabbage. Let it simmer gently for about 2 minutes. Stir in the grated Parmesan cheese, black pepper, and nutmeg. If the sauce looks too thick, add a splash of the reserved pasta water. The starch in the water helps the sauce emulsify and cling to the cabbage and noodles.
- Toss the cooked pasta directly into the skillet with the creamy cabbage mixture. Use tongs to coat every strand of noodle in the butter and cream sauce. If needed, add more pasta water until the desired creaminess is achieved. Serve immediately in warm bowls, topped with a sprinkle of fresh parsley and extra Parmesan cheese.
- Cook Time: 25 minutes