Cabbage, Mushroom, and Bacon Pasta Recipe
Want to know the secret to creamy pasta dishes? Reserve some of the pasta water before you drain the pasta. When blended to cheese and the other recipe ingredients, the starchy water helps create a smooth and creamy sauce. This recipe asks that you reserve a cup of the pasta water. You initially add just 1/2 cup to the cream cheese, and add more if you like. This quick and easy wilted cabbage dish comes together in under 30 minutes, all on the stovetop. And since you use just one skillet and one pot, cleanup is a breeze, which makes this tasty recipe perfect for a busy weeknight supper. Finding time and energy during the busy weeknights to create a tasty and nutritious supper for your family is always a worry, which is why this recipe is ideal for an active family. Keep this recipe close by, for it is sure to become a family favorite.
- 4 thick-cut bacon slices, chopped
- 12 ounces uncooked bucatini pasta
- 8 ounce baby portobello mushrooms, sliced
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 4 cups shredded savoy cabbage (about 1/2 head of cabbage)
- 2 ounces cream cheese, softened
- 2 tablespoons fresh thyme leaves
- 1 ounce Parmesan cheese, shredded (about 1/4 cup)
How to Make
Bring a large saucepan filled with water to a boil over high.
While water comes to a boil, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels, reserving drippings in skillet.
Cook pasta according to package directions. Drain well, reserving 1 cup pasta cooking water.
Add mushrooms to skillet, and sprinkle with salt and pepper. Increase heat to medium-high, and cook, stirring occasionally, until golden, about 8 minutes. Add cabbage, and cook until cabbage wilts and just begins to caramelize, about 4 minutes. Add cream cheese and 1/2 cup of the reserved pasta water, and stir until smooth. Fold in cooked pasta, and cook until heated through, about 2 minutes. (Stir in more cooking water if needed.) Divide evenly among 4 bowls, and top with cooked bacon, thyme, and Parmesan.