Recipes
Spaghetti with Savoy cabbage, leek and smoked bacon lardons
Easy to cook, this comforting pasta dish combines both savoury and smoky flavours
Easy to cook, this comforting pasta dish combines both savoury and smoky flavours
(27 votes)
Cook: 20 Mins
Serves: 4
Nutritional Information
Each 353g serving contains
Energy
1874kj
448kcal
1874kj
448kcal
22%
Fat
12.7g
12.7g
Med
18%
18%
Saturates
4.2g
4.2g
Med
21%
21%
Sugars
6.4g
6.4g
Med
7%
7%
Salt
1.41g
1.41g
Med
24%
24%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
531kj/127kcal
Typical energy values per 100g:
531kj/127kcal
Ingredients
300g spaghetti
400g Savoy cabbage, shredded
2tsp rapeseed oil
155g Butcher's Selection Smoked Streaky Bacon Lardons
2 cloves garlic, sliced
1 medium leek, sliced
30g Parmesan, grated
Method
1
Bring a pan of water to the boil, add the spaghetti and cook for 10-12 mins until tender. Add the cabbage to the pan for the final 3 mins. Drain, reserving 2tbsp of the cooking water.
2
Meanwhile, heat the oil in a large nonstick frying pan on a medium setting, then add the bacon lardons and cook until crisp. Add the garlic and leek to the pan. Cook for 3 mins, or until the leek is softened.
3
Add the drained pasta, cabbage and reserved cooking water to the frying pan and mix to combine. Divide between 4 serving bowls, season with freshly ground black pepper and sprinkle with the Parmesan before serving.