Indulgent Cabbage Alfredo with Crispy Pancetta You’ll Love
Discover a low-carb twist on classic Alfredo with this creamy Cabbage Alfredo with Crispy Pancetta recipe.
Equipment
- large pan
Ingredients
Cabbage Alfredo with Crispy Pancetta Ingredients
- 1 small head white cabbage shredded; can substitute with green or napa cabbage
- 200 grams pancetta diced; can substitute with bacon or prosciutto
- 2 tablespoons unsalted butter use salted butter if preferred
- 2 cloves garlic finely sliced; omit if preferred
- 1 cup double cream can substitute with full-fat coconut milk
- 1/2 cup Parmesan cheese finely grated; swap with Pecorino Romano if desired
- 1/4 teaspoon nutmeg omit if desired
- to taste black pepper
- to taste salt adjust according to taste; pancetta is salty
Instructions
How to Make Cabbage Alfredo with Crispy Pancetta
- Remove the outer leaves from the head of cabbage, core it, and shred into thin ribbons.
- In a large pan over medium heat, cook the diced pancetta until golden and crispy, about 5-7 minutes.
- Add unsalted butter to the pancetta fat remaining in the pan. Toss in the shredded cabbage with a pinch of salt and sauté for 12-15 minutes until soft.
- Stir in the finely sliced garlic and cook briefly, just until fragrant for 1-2 minutes.
- Pour in the double cream and bring to a gentle simmer. Gradually stir in half of the grated Parmesan cheese until it melts.
- Return the crispy pancetta to the pan, mixing everything together and adjusting seasoning to taste.
Notes
Optional: Garnish with fresh parsley for added color and freshness. For best results, taste as you go and adjust seasoning accordingly.