Savoy cabbage, leek and bacon lardon pasta rgb fl

Spaghetti with Savoy cabbage, leek and smoked bacon lardons

Easy to cook, this comforting pasta dish combines both savoury and smoky flavours

By , 28 October 2019

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Spaghetti with Savoy cabbage, leek and smoked bacon lardons
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 353g serving contains
  • Energy

    1876KJ

    448KCAL

    22%
  • Fat

    12.7g

    med

    18%
  • Saturates

    4.2g

    low

    21%
  • Sugars

    6.4g

    low

    7%
  • Salt

    1.41g

    med

    24%
1
of your 5-a-day
of your reference intake.
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, sliced
  • 30g Parmesan, grated
Method
  • 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.