Creamy pasta made with blended purple cabbage, crispy guanciale and Parmesan. A simple and quick recipe, brightened by lemon juice.
Cut the guanciale into cubes and brown it in a pan until it is crispy on all sides; once cooked, set it aside.
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.
Meanwhile, cook the pasta in plenty of salted water.
Blend the cooked purple cabbage with a ladleful of the pasta cooking water; for a brighter result, add the juice of half a lemon.
Toss the pasta with the purple cabbage cream and the crispy guanciale; with the heat off, finish with the Parmesan.
Pan
Immersion blender or blender
Pot for pasta
Ladle
Original recipe by @ninna_lemon, shared on Instagram by foodiecooklab.
Italia, Toscana
| Energy (kcal) | 228.23 |
| Carbohydrates (g) | 24.29 |
| of which sugars (g) | 2.73 |
| Fat (g) | 10.97 |
| of which saturates (g) | 1.25 |
| Protein (g) | 7.52 |
| Fibre (g) | 1.89 |
| Salt (g) | 0.04 |
