Savoy cabbage carbonara

Name: Savoy cabbage carbonara
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Savoy cabbage (approx. 750 g); 250 g Salsicce (Italian fennel sausage); 250 g short noodles (e.g. pipe rigate); 4 Eggs; 100 g Parmesan (piece); 7-10 Tbsp salt, pepper, nutmeg; 1 Onion; 3 TABLESPOONS Oil; 100 ml Mineral water

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

A super autumn pasta just the way we like it: Savoy cabbage and the already seasoned sausage meat brings easy-peasy taste to the Carbonara.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 Savoy cabbage (approx. 750 g)
250 g Salsicce (Italian fennel sausage)
250 g short noodles (e.g. pipe rigate)
4 Eggs
100 g Parmesan (piece)
7-10 Tbsp salt, pepper, nutmeg
1 Onion
3 TABLESPOONS Oil
100 ml Mineral water

Directions

1
Bring 2-3 l salted water (1 teaspoon salt per litre) to the boil. In the meantime peel and chop the onion. Clean, wash and slice the savoy cabbage. Cut cabbage into strips from the stalk.
2
Heat the oil in a frying pan. Remove the salsicce from the skin and fry in the oil until crumbly. Fry the onion briefly, season with pepper and remove. Cook pasta in boiling salted water according to package instructions.
3
In the meantime, fry the cabbage in the frying fat, then continue to steam over a low heat for about 5 minutes. Season with salt and pepper.
4
Whisk the eggs in a bowl. Season with salt, pepper and nutmeg. Stir in mineral water and drain the pasta. Add salsicce and noodles to the savoy cabbage and heat up briefly. Pour the eggs evenly over the top and let them falter at low heat, turning them carefully several times. Grate cheese finely. Arrange noodles and sprinkle with parmesan.