Cabbage carbonara-ish from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 118) by Hetty Lui McKinnon

  • garlic
  • eggs
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pecorino cheese or cheddar cheese for Parmesan, and long pasta of your choice for spaghetti pasta.

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Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese or cheddar cheese for Parmesan, and long pasta of your choice for spaghetti pasta.

  • patioweather on April 23, 2025

    The sauce worked out perfectly, and this is one of the few recipes in the world that uses a whole (small) head of cabbage. I do miss the chewy bits from a traditional or mushroom carbonara.

  • MariaSwe on January 19, 2025

    Really good! I made with green cabbage but might try with savoy also.

  • crandall57 on December 19, 2024

    Delicious. Difficult to cut in half for two people, so I made the full amount of sauce. Might want to try to cut the sauce in half next time, we had a lot of extra sauce. Quick and easy to put together. Will make this again.

  • bernalgirl on September 28, 2024

    Carbonara-ish is a great descriptor for this recipe which results in a creamy, umami-rich sauce with silky cabbage to compliment the pasta. I craved the leftovers for breakfast. Definitely something to make all winter long.

  • pomona on March 24, 2024

    Again, very tasty but if I made it again I would leave out the egg. As it turns out, I don't like eggs cooked by latent heat.

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