Green Cabbage with Slab Bacon, Pasta, and Mustard Cream

Source

The Hands-On Home by Erica Strauss

Ingredients

Display units in Metric

4	cups	pasta
6	ounces	slab or thick-cut bacon, cut into lardons
2	cloves	garlic minced
1	small head	green cabbage (about 2 pounds) cored and finely shredded
¹⁄₄	cup	heavy cream
¹⁄₄	cup	water
2	Tbs	mild whole grain mustard
	Pinch	freshly grated nutmeg
		Kosher salt and freshly ground black pepper

In a large pot of boiling salted water, cook the pasta to al dente, then drain well.

In a very large skillet over medium heat, cook the bacon, stirring occasionally, until the bacon renders its fat and crisps, about 7 minutes. When the bacon is nicely browned, add the garlic and cook until fragrant, about 2 minutes. Add the cabbage and cook, stirring occasionally, until the cabbage is browned in places and just tender, about 5 minutes.

Add the cream, water, and mustard to the skillet and sprinkle the nutmeg over the cabbage. Stir well to incorporate the mustard. Add the pasta and cook, stirring frequently, until the pasta is heated through and tender and the sauce has reduced to coat the pasta and cabbage, 5 to 7 minutes. Season with salt and pepper to taste and serve immediately.

In a large pot of boiling salted water, cook the pasta to al dente, then drain well.
In a very large skillet over medium heat, cook the bacon, stirring occasionally, until the bacon renders its fat and crisps, about 7 minutes. When the bacon is nicely browned, add the garlic and cook until fragrant, about 2 minutes. Add the cabbage and cook, stirring occasionally, until the cabbage is browned in places and just tender, about 5 minutes.
Add the cream, water, and mustard to the skillet and sprinkle the nutmeg over the cabbage. Stir well to incorporate the mustard. Add the pasta and cook, stirring frequently, until the pasta is heated through and tender and the sauce has reduced to coat the pasta and cabbage, 5 to 7 minutes. Season with salt and pepper to taste and serve immediately.

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