Easy Cabbage-io e Pepe Recipe
This simple yet flavorful pasta dish is a twist on cacio e pepe, incorporating caramelized cabbage for a richer, more complex taste. The combination of creamy Parmesan, bold black pepper, and tender cabbage makes for a comforting and easy-to-make meal.
Ingredients
- 1¾ teaspoons kosher salt plus extra as needed
- 1 pound spaghetti
- 1 head green cabbage
- 3 tablespoons extra-virgin olive oil
- 1½ teaspoons freshly ground black pepper
- 1½ cups freshly grated Parmesan cheese plus more for serving
- 1 lemon
Instructions
- Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Drop in the spaghetti and cook until al dente, following the package instructions. Before draining, scoop out at least 2 cups of pasta cooking water and set it aside. Drain the pasta and return it to the pot.
- Prepare the Cabbage: While the pasta is boiling, cut the cabbage in half, remove the core, and slice it into thin strips.
- Sauté the Cabbage: In a large skillet, warm the olive oil over medium-high heat until it begins to shimmer. Stir in the black pepper and let it cook briefly until fragrant, about 30 seconds. Add the cabbage and 1 teaspoon of salt, tossing occasionally as it cooks. Let it soften and develop a golden brown color, which should take about 7 to 10 minutes. Once done, remove the pan from heat.
- Make the Sauce: Return to the pot with the drained pasta. Pour in 1 cup of the reserved pasta water and sprinkle ½ cup of Parmesan evenly over the pasta (avoid dumping it in one spot). Add the remaining ¾ teaspoon of salt. Cut the lemon in half and squeeze the juice over the mixture. Using tongs, toss and stir the pasta vigorously to ensure the cheese melts evenly into a light, glossy sauce—this should take around 2 minutes. Sprinkle in another ½ cup of Parmesan and continue tossing, adding small amounts of pasta water as needed, until the sauce reaches a smooth, creamy consistency, about 2 more minutes. Finally, mix in the last ½ cup of Parmesan and keep tossing, stirring in more pasta water as needed, until the sauce fully coats the noodles and looks rich and velvety. If the cheese isn’t melting properly, lower the heat to medium-low and stir gently.
- Assemble and Serve: Add the sautéed cabbage to the pasta and mix well to distribute it evenly. Divide into bowls, making sure each serving gets a generous amount of cabbage. Top with extra Parmesan and enjoy immediately.
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