Creamy savoy cabbage pasta

Creamy savoy cabbage pasta

Total: 20 min. | Active: 20 min.
Nutritional value / people: 913 kcal
, Fat: 49 g
, Carbohydrate: 82 g
, Protein: 31 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g orecchiette
salted water, boiling


1 tbsp olive oil
160 g diced bacon
1 onion, cut into rings
300 g savoy cabbage, cut into thin strips
¼ tsp salt
2 dl single cream for sauces
salt to taste
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How it's done

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Cook the orecchiette in boiling salted water for approx. 7 mins. until just al dente, drain and reserve 100 ml of the cooking water.


Heat the oil in a frying pan, sauté the onion and bacon for approx. 5 mins. Add the cabbage, season with salt, stir fry for approx. 10 mins. Pour in the cooking water and single cream, mix, add the pasta, cover and simmer for approx. 5 mins., stirring occasionally, season with salt.

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