Cooking, Main Dishes

Egg Pasta with Napa Cabbage, Potato and Bacon

For 6 people


  • 6 ounces bacon cut into 1/4- inch pieces
  • 1 medium yellow onion sliced thin
  • 6 cups cabbage sliced thin
  • 1 teaspoon sugar
  • Olive oil
  • 1 1/2 large russet potatoes peeled and diced into 1/2-inch pieces
  • 2 packages egg Pappardelle pasta from Trader Joe’s
  • salt and black pepper
  • 1 cup ricotta cheese crumbled


  1. Cook the diced potatoes al dente, remove them and put aside
  2. Set a large sauté pan over medium-low heat
  3. Add bacon and cook until bacon is browned, about 10 minutes
  4. Transfer the bacon to a plate
  5. Increase heat to medium and add the sliced onion
  6. Cook the onion for about 2 minutes
  7. Sir in the sliced cabbage, sugar, and pinch of salt
  8. Boil water for the pasta
  9. Cook until lightly caramelized, about 13 minutes
  10. If it’s dry, add a swirl of oil
  11. Add the potatoes, season with salt and pepper and cook for about 3 minutes
  12. Add pasta to boiling water and boil for 10-12 minutes
  13. Drain the pasta
  14. In a large bowl, toss pasta with the potatoes, onion, and cabbage mixture, the bacon and the ricotta cheese
  15. Season with salt and freshly cracked pepper

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