Caramelized Cabbage Carbonara (Print Version)

A smoky, creamy pasta dish enriched with sweet caramelized cabbage and rich egg-based sauce.

# What You Need:

→ Vegetables

01 - 1 small green cabbage, cored and thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely sliced (optional)
05 - 2 cloves garlic, minced

→ Pasta

06 - 12 ounces spaghetti or linguine

→ Carbonara Sauce

07 - 4 large egg yolks
08 - 1 large egg
09 - 1 cup grated Parmesan or Pecorino Romano cheese (100 grams)
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon smoked paprika (optional)

→ Seasonings

12 - Salt, to taste
13 - Extra black pepper, for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghetti or linguine until al dente according to package directions. Reserve 1 cup of pasta water then drain the pasta.
02 - In a large skillet over medium heat, melt butter with olive oil. Add sliced cabbage and onion if using, cooking 15 to 20 minutes, stirring occasionally until cabbage is deeply golden and caramelized. Stir in minced garlic and cook another 1 to 2 minutes.
03 - In a medium bowl, whisk together egg yolks, whole egg, grated cheese, black pepper, and smoked paprika if opted.
04 - Add drained pasta to the skillet with caramelized cabbage and turn off the heat.
05 - Quickly pour in the egg and cheese mixture, tossing vigorously to coat pasta and cabbage evenly. Add reserved pasta water gradually as needed until a smooth creamy sauce adheres to the noodles.
06 - Adjust seasoning with salt and additional black pepper to taste. Serve immediately garnished with extra cheese and pepper.

# Expert Advice:

01 -
  • This twist on carbonara sneaks in a luscious depth with caramelized cabbage, and you won't miss the pancetta at all.
  • It's quick enough for a weeknight, but indulgent enough to make you feel like you’re splurging at your own table.
02 -
  • If the pan is too hot when you add the egg mixture, the sauce will scramble instead of coat.
  • Letting the cabbage go deep golden—not just soft—brings out layers of flavor you never knew cabbage had.
03 -
  • Room temperature eggs blend into the sauce more smoothly than cold ones from the fridge.
  • For a silkier texture, always add the sauce off the heat and toss—never pour over direct flame.
Go Back