Savoy cabbage carbonara with chestnut

Name: Savoy cabbage carbonara with chestnut
Prep time: 30 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 18 oz spaghetti; 7 oz savoy cabbages; 5 oz chestnuts (cooked and peeled); 3 oz Pecorino cheese; 0.5 cup panko breadcrumbs; 6 egg yolks; 1 clove garlic; 3 tbsp olive oil; parsley (chopped, for serving); salt; pepper

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Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"Carbonara never fails to impress, and you might think it’s already perfect as it is. However, this recipe is the perfect way to show you just how versatile the concept of carbonara can actually be. Once you start adding to carbonara, you’ll suddenly start to wonder, what else can I add here? The answer this time is earthy savoy cabbage, sweet-nutty chestnut, and the hearty Pecorino cheese. The harmony these ingredients catch here is simply the next step to perfection. All you need to know is the carbonara rules still apply: Make sure the pan is not heated anymore while mixing the carbonara, or you’ll end up making scrambled eggs and miss out on a creamy and velvety sauce. Once you have that down, the Pecorino crunch will be the salty, crispy finish to make a truly sophisticated version of the classic carbonara."

Difficulty

Medium 👍

Preparation

30 min

Baking

10 min

Resting

0 min

Ingredients

2Servings

MetricImperial

250 g

spaghetti

100 g

savoy cabbages

75 g

chestnuts (cooked and peeled)

40 g

Pecorino cheese

25 g

panko breadcrumbs

egg yolks

½ clove

garlic

1½ tbsp

olive oil

parsley (chopped, for serving)

salt

pepper

Utensils

frying pan, cooking spoon, fine grater, pot, cutting board, knife, sieve, liquid measuring cup, bowl

Nutrition per serving

Cal720

Fat35 g

Protein31 g

Carb73 g

Step 1/4
- ½ tbsp olive oil
- 20 g Pecorino cheese
- 25 g panko breadcrumbs
- frying pan
- cooking spoon
- fine grater
Heat olive oil in a large pan. Add panko and toast until golden brown. Finely grate half the pecorino and mix with warm panko. Keep toasting until there is a crispy, golden brown pecorino crunch. Season with salt and pepper, remove from pan, and set aside. Wipe the pan clean.
Step 2/4
- 250 g spaghetti
- 100 g savoy cabbages
- 75 g chestnuts (cooked and peeled)
- ½ clove garlic
- pot
- cutting board
- knife
- sieve
- liquid measuring cup
Cook spaghetti according to package instructions until al dente. Once it’s done, set aside some pasta water and drain the rest. Meanwhile, cut savoy cabbage into fine strips, roughly chop chestnuts, and finely chop peeled garlic.
Step 3/4
- 1 tbsp olive oil
In the same large pan, heat some more olive oil and sauté savoy cabbage for approx. 5–7 min. until it’s soft and lightly browned. Add garlic, chopped chestnuts, and briefly sauté again. Season with salt and pepper.
Step 4/4
- 20 g Pecorino cheese
- parsley (chopped, for serving)
- bowl
Whisk egg yolks with remaining pecorino and pepper in a small bowl. Add cooked, still hot pasta to the pan. Then, add the egg mixture and pasta water to the still hot pasta. Mix quickly and evenly until you have a silky sauce. Add more pasta water if needed. Sprinkle pecorino crunch and chopped parsley on top and serve immediately.
Enjoy your meal!