Creamy pasta based on blended purple cabbage, with crispy guanciale and parmesan. A simple and quick recipe, brightened by lemon juice.
Cut the guanciale into cubes and fry it in a pan until crispy on all sides; once cooked, set aside.
In a pan with a drizzle of oil, cook the onion and thinly sliced purple cabbage; season with salt and cook for about 15 minutes until soft.
Meanwhile, boil the pasta in plenty of salted water.
Blend the cooked purple cabbage with a ladle of pasta cooking water; for a brighter result, add the juice of half a lemon.
Season the pasta with the purple cabbage cream and crispy guanciale; off the heat, stir in the parmesan.
Padella
Frullatore a immersione o frullatore
Pentola per la pasta
Cucchiaio mestolo
Original recipe by @ninna_lemon, shared on Instagram by foodiecooklab.
Italy, Toscana
| Energy (kcal) | 231.03 |
| Carbohydrates (g) | 25.16 |
| of which Sugars (g) | 2.42 |
| Fat (g) | 11.22 |
| of which Saturates (g) | 1.26 |
| Protein (g) | 8.05 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.04 |
