I first cooked this dish at university. It was originally a recipe from Jamie Oliver, at that time he was only on his second recipe book and my housemate Jenny and I loved to cook things from his new TV show. Since then I’ve cooked this recipe so many times that I can’t remember the original and I’m sure I use different ingredients, however it is as delicious as ever and gets my 2 year old eating cabbage! The first time I cooked this for my husband he seemed a bit unsure about eating cabbage with pasta, but once he heard about the smoked bacon, cream cheese and white wine he was open to try it. Now this is a family favourite, especially as it only takes 15 minutes to make. Try it, it is a real winner.
Serves 2 (and a toddler):
- 150g pasta (fettucine/spaghetti)
- olive oil
- 3 rashes smoked bacon, chopped into small pieces
- 1 garlic clove, crushed
- 1 tsp dried oregano
- 150g savoy cabbage sliced thinly
- 1 glass white wine (optional, otherwise use water)
- 100g cream cheese
- handful finely chopped rosemary
- pinch black pepper
- Cook pasta according to instructions on packet.
- Heat a little olive oil in a saucepan, add bacon, garlic and oregano, stir and cook for a few minutes until bacon is starting to crisp.
- Add savoy cabbage and wine (or water) stir, turn heat to lowest setting and place a lid on the pan. Leave the cabbage to cook/sweat until pasta is cooked.
- Drain pasta, keeping back about 1 tbsp of the cooking water.
- Add pasta and water in with the cabbage and bacon, spoon in cream cheese and stir until it has coated pasta.
- Sprinkle over rosemary and pepper before serving.