Creamy pasta made with blended purple cabbage, crispy guanciale and Parmesan. A simple and quick recipe, brightened by lemon juice.
Step 1 of 5: Cut the guanciale into cubes and brown it in a pan until it is crispy on all sides; once cooked, set it aside.
Step 2 of 5: In a pan with a drizzle of oil, cook the onion and purple cabbage cut into thin slices; salt and let cook for about 15 minutes until soft.
Step 3 of 5: Meanwhile, cook the pasta in plenty of salted water.
Step 4 of 5: Blend the cooked purple cabbage with a ladleful of the pasta cooking water; for a brighter result, add the juice of half a lemon.
Step 5 of 5: Toss the pasta with the purple cabbage cream and the crispy guanciale; with the heat off, finish with the Parmesan.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving320 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,056 kJ730 kcal | 955 kJ228 kcal |
| Fat | 35.1 g | 10.97 g |
| of which saturated fatty acids | 4.03 g | 1.26 g |
| Carbohydrates | 77.7 g | 24.28 g |
| of which sugars | 8.7 g | 2.72 g |
| Fibre | 6.05 g | 1.89 g |
| Protein | 24.06 g | 7.52 g |
| Salt | 0.13 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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