Ingredients
Ingredients
6 ounces bacon (or pancetta or guanciale), cut into ¼-inch pieces
1 medium yellow onion, sliced thin
6 cups cabbage, preferably Savoy, cored and sliced thin
1 teaspoon sugar
Olive oil, as needed
1½ large russet potatoes, peeled and diced into ½-inch pieces
¾ pound egg tagliatelle or fettuccine
Salt and black pepper, to taste
1 cup ricotta salata, crumbled
Preparation
Total Time: 30 minutes
Bring a large pot of heavily salted water to a boil.
Set a large sauté pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate.
Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes. As cabbage breaks down, it should be lightly coated in drippings. If it’s dry, add a swirl of oil.
Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Sauté until flavors meld, about 3 minutes.
Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture, bacon and ricotta salata. Season with salt and freshly cracked pepper.
