This isn’t your Nonna’s carbonara—but it hits just as hard. We take thick wedges of green cabbage, sear them until they’re smoky and caramelized, then drizzle them with a creamy pecorino sauce inspired by classic Roman carbonara. Crispy pancetta bits add salty crunch, cracked black pepper keeps things bold, and the whole thing feels indulgent, but with a clean, modern edge.
It’s experimental, it’s cozy, and it totally works.
Ingredients
For the Charred Cabbage:
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1 medium head of green cabbage, cut into 6 wedges (core intact)
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2 tablespoons olive oil
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Salt and cracked black pepper
For the Carbonara Sauce:
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2 large egg yolks
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1 whole egg
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1 cup finely grated pecorino romano
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½ teaspoon freshly cracked black pepper (more to finish)
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¼ teaspoon salt
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2 tablespoons reserved pasta water (optional)
For the Pancetta Crumble (or veg swap):
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4 oz pancetta or guanciale, diced
or -
½ cup finely chopped shiitake mushrooms sautéed in olive oil (veg version)
Our Veggie Bacon
Instructions
1. Char the Cabbage
Preheat a large cast iron skillet or grill pan over medium-high heat. Brush cabbage wedges with olive oil and season with salt and pepper. Sear cut-side down for 4–5 minutes per side, or until deeply browned and tender-crisp. You want solid char, not a gentle golden.
2. Make the Pancetta (or mushroom) Crumble
In a separate skillet, cook pancetta over medium heat until browned and crisp, about 5–7 minutes. Drain on paper towels. For the veg version, sauté mushrooms with a pinch of salt until golden and slightly crispy.
3. Whisk the Sauce
In a bowl, whisk together egg yolks, whole egg, pecorino, salt, and black pepper. You’re making a thick paste, not a liquid sauce. Add a splash of warm water (or reserved pasta water if you’re making a side of pasta) to loosen it slightly, if needed.
4. Assemble and Serve
Plate the charred cabbage wedges, spoon the carbonara sauce over the hot cabbage so it gently melts, then sprinkle with pancetta crumble and an extra hit of cracked pepper. Serve immediately.
Pro Tips / Notes
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Serving suggestion: This works beautifully as a side, or as a main over creamy polenta or buttered noodles.
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Sauce trick: Make sure your cabbage is hot when you plate it—the residual heat will help the egg-based sauce cling and melt without scrambling.
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Veg-forward angle: The shiitake version has its own umami punch. You could even add smoked paprika to the mushrooms for extra depth.
Nutritional Estimates (per serving, based on 4 servings)
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Calories: ~320
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Fat: 24g
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Carbs: 9g
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Protein: 16g
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Sugar: 3g
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Sodium: 520mg
