Indulgent Cabbage Alfredo with Crispy Pancetta: Low-Carb Delight

A creamy and indulgent dish that replaces pasta with cabbage, offering a low-carb delight with crispy pancetta.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

For the Cabbage Base

1 small head White Cabbage Use an entire small head for the best texture and flavor.

For the Sauce

150 grams Pancetta Adds savory depth; substitute with bacon for a smokier flavor if desired.
2 tablespoons Unsalted Butter Perfect for sautéing the cabbage; olive oil can lighten the dish if preferred.
2 cloves Garlic Enhances aroma and flavor; adjust to your taste for a milder touch.
200 ml Double Cream (Heavy Cream) Creates that rich, creamy sauce; for lighter options, use half-and-half.
50 grams Parmesan Cheese Freshly grated yields the best results; consider nutritional yeast for a vegan alternative.
1/4 teaspoon Nutmeg Adds warmth and depth; you can omit this if it's not on hand.
to taste Salt & Black Pepper Essential for seasoning; be mindful as pancetta already contributes sodium.

For Serving

additional grams Freshly Grated Parmesan Top the dish with additional cheese for that extra creamy touch.

Equipment

Large skillet

Method

Preparation Steps

Start by removing the outer leaves from your cabbage. Cut it in half, carefully remove the core, and shred it into thin ribbons.
In a large skillet over medium heat, add diced pancetta and cook until it turns golden and crispy, about 5-7 minutes. Remove the pancetta from the pan, leaving the flavorful fat behind.
Add unsalted butter to the same pan with the pancetta fat. Toss in the shredded cabbage along with a small pinch of salt. Cook on medium heat, stirring occasionally, for 12-15 minutes until the cabbage is soft and glossy.
Next, stir in the minced garlic, letting it cook for another 30-60 seconds until fragrant. Sprinkle in the nutmeg and black pepper for that extra burst of flavor.
Pour in the double cream and gently bring it to a simmer, cooking for 3-5 minutes until the sauce thickens slightly.
Stir in half of the grated Parmesan cheese until it melts and integrates beautifully. Then, return the crispy pancetta to the pan and adjust the seasoning if needed.
Plate your dish and top it with the remaining Parmesan cheese. Enjoy it as a comforting main course or alongside your favorite proteins like roast chicken or pork chops.

Notes

Feel free to add vegetables like spinach or peas for extra nutrition and color. For storage, keep leftovers in an airtight container for up to three days.