Spaghetti with Savoy cabbage, leek and smoked bacon lardons
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- 300g spaghetti
- 400g Savoy cabbage, shredded
- 2tsp rapeseed oil
- 155g Butcher's Selection Smoked Streaky Bacon Lardons
- 2 cloves garlic, sliced
- 1 medium, sliced
- 30g Parmesan, grated
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.
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.
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.