Early Irish immigrants to America introduced the tradition of corned beef and cabbage, this wonderful recipe substitutes bacon for the corned beef and includes another Irish staple, potatoes.
EGG PASTA WITH CABBAGE, POTATO AND BACON
6 ounces of bacon (I used Canadian bacon)
1 medium onion, diced
4 cups of cabbage, cored and sliced thin
1 teaspoon of sugar
olive oil, as needed
1 1/2 to 2 large potatoes, peeled and diced into 1/2 inch pieces
3/4 pound of egg tagliatelle
salt and black pepper to taste
Bring a large pot of salted water to a boil.
Set a large pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate.
Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and a pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes.
As cabbage breaks down, it should be lightly coated in drippings. If its dry, add a swirl of oil.
Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Saute until flavors meld, about 3 to 5 minutes.
Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture and bacon. Season with salt and freshly cracked pepper. Enjoy!
Recipe adapted from The Wall Street Journal, February 2012
www.wallstreetjournal.com/
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