Homemade fettuccine topped with cabbage & bacon
Cabbage & Bacon Fettuccine
makes 2 enormous servings
10 slices bacon
1/2 large onion
2 cloves garlic
1/2 head cabbage
freshly made fettuccine
Cut the bacon into bite-sized pieces. Slice the onion, roughly chop the cabbage. Thinly slice the garlic.
In a wok or large pan fry the bacon until crisp. Remove meat to towelling and drain bacon grease from pan but leave any crispy bits. Add some olive oil to the pan and sautée the onion and garlic until the onion turns translucent. Add the cabbage. Allow to cook while you boil the pasta. The cabbage will be completely wilted but still slightly crisp in the ribs.
Put the water on to boil for the pasta. Add fresh noodles, boil for about 3 minutes or until they are cooked through but still al dente. Drain, then drizzle with olive oil.
Return bacon to pan and mix with cabbage. Serve over noodles. Sprinkle with grated Parmesan cheese.Posted by kuri at February 15, 2007 08:37 AM