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 crispy on all sides; once cooked, set aside.
In a pan with a drizzle of oil, cook the onion and purple cabbage cut into thin slices; salt and cook for about 15 minutes until soft.
Meanwhile, boil 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.
Dress the pasta with the purple cabbage cream and crispy guanciale; with the heat off, toss with the Parmesan.
Pan
Immersion blender or blender
Pot for the 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 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.04 |
