Spaghetti carbonara with Tuscan cabbage for two
150 gram / 1/3 lb. spaghetti
1/4 lb. bacon, cut in chunks
3 spring onions, chopped roughly
1/3 lb. Tuscan cabbage, remove center vein and chop
1/4 lb. parmasan cheese
freshly ground sea salt and pepper
Cook the spaghetti as directed on package. Roast the pine nuts if a dry pan and set aside. Fry the bacon in a little olive oil. Add spring onions and cabbage to the bacon until cooked.
In a bowl, mix the eggs with 3/4 of your parmasan cheese. When spaghetti is cooked, drain and add to the bacon and cabbage mixture. Now stirring constantly, add the eggs and cook until the spaghetti is coated and slightly cooked. Place the pasta onto two plates and add the remaining cheese and pine nuts, salt and pepper. Mix together and serve immediately.
If you are unable to get Tuscan cabbage, you can use kale in its place. It was fun trying a new vegetable and it really had a much better and more intense flavor than regular kale.
Bon appetit or eet smakelijk!