Pancetta and Cabbage Carbonara

Pancetta and Cabbage Carbonara


Not gonna write a whole blog about the dish but an introduction seems necessary. Cabbage is the new pasta. Forget about miracle noodles for a second. Cause in italian dish applications they usually come up short. If you like good food, then you won’t even miss the pasta on this one.


-Half a head of cabbage

-2 slices thick pancetta (or sub 4 slices of bacon)

-2 tbs cream cheese

-1/3 cup HWC

-4 tbs parmesan (or to taste)

-1 tbs minced garlic

-1 egg

-garlic powder

-cayenne powder

-crushed red pepper

-salt + pepper

Cooking instructions


  1. Cook pancetta or bacon in a medium sized 3-4 qt pot with a lid. Render the bacon until cooked to where it will be a crispy consistency. Take out the rendered pork and let dry on a paper towel on the side. Save this for later, leave in the bacon grease in your pot.

  2. If you do not want all of your grease, dump some out. If you need more for how much cabbage you are using add a dab of butter. Cook your minced garlic in the hot grease until it starts to change color. Dump in your cabbage.

  3. Add garlic powder and salt and pepper, stir cabbage to coat with your garlic and oil and spices. Cover cabbage and cook stirring occasionally.

  4. In a separate bowl crack your egg and mix with garlic powder, salt, pepper, and cayenne to taste. Beat egg and spices and set aside.

  5. Once cabbage turns translucent and is cooked thoroughly, now starting to change consistency (slight crunch remaining but thinner pieces wilted) you dump in your cream cheese and heavy cream. Mix well to evenly coat. then add parmesan cheese and crumbled/chopped bacon or pancetta, mix again. Cover dish and bring it back up to cooking temp (adding the cold ingredients cooled it down)

  6. Once back to cooking temp, pour your egg over the dish while it’s still on the stove. Mix in the egg to the “pasta” until the egg cooks.

  7. Serve and eat immediately. Top with crushed red pepper and extra parmesan.


Per serving (assuming 2 to this recipe)

Fat: 42.3 g

Net Carbs: 8.1 g

Protein: 14.4 g



Realistically this is 2 servings for dinner, 3-4 servings as a side dish.

I don’t know the macros. I’m guessing around 10 carbs per serving, maybe less. I will work them out tomorrow if I get a chance.

490 cals. As a dinner it’s pretty light on calories, so leaves room for some extra protein alongside it to make of for the fact it’s a little disproportionate there.

Enjoy, ciao!

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