MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Pasta w/Bacon & Red Cabbage
Categories: Pasta, Pork, Vegetables, Dairy, Cheese
Yield: 5 servings

1 lb Cavatappi, fusilli or other
- short, curvy pasta
Salt
2 tb Olive oil
8 oz Thick-cut bacon; in 1/4"
- pieces
1 md Red onion; thin sliced
4 c Thin sliced red cabbage; in
- pieces no larger than 3"
- wide
Black pepper
1 c Heavy cream
1/4 c Grated pecorino or Parmesan;
- more for serving
2 tb Mixed chopped fresh herbs;
- for garnish (opt)

Cook the pasta in a large pot of well-salted boiling
water (2 heaping tablespoons salt to about 7 quarts

water) according to package instructions until it's just
short of al dente. Reserve 1 cup pasta water, and drain.

Meanwhile, heat the olive oil over medium heat in a 12"
skillet, preferably with sides. Add the bacon and cook
until crisp, about 5 to 6 minutes, then remove with a
slotted spoon and set aside on a plate lined with paper
towels.

Add the onion to the pan, toss to coat in the rendered
bacon fat and cook until translucent, about 1 to 2
minutes. Add the cabbage, toss to combine and cook until
the cabbage is tender but maintains its vibrant color,
about 3 to 5 minutes more. Season with salt and pepper.

Turn the heat to low and add the pasta to the skillet
along with the bacon, heavy cream and grated cheese
tossing to coat until the pasta is glossy with sauce and
it thickens slightly, about 1 to 2 minutes. If you want
the pasta saucier, add in 1/4 to 1 cup pasta water and
toss until the desired consistency is reached. Top with
the mixed herbs and pass grated cheese at the table, if
desired.

By Colu Henry

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... No one is as agreeable as the uninvited guest.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)