Cavolo Nero Pasta

by Jo Kenny

This is a delicious, creamy and nourishing pasta that is perfect for regular rotation in your home. Cavolo nero pasta is a fantastic mid-week meal, being ready in just 10 minutes. It’s also packed with nutrients and of course, lots and lots of flavour.

Cavolo Nero Pasta Recipe

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Cavolo nero is fantastic for saucy recipes. It has a really robust texture meaning it doesn’t go limp and can hold onto loads of sauce and flavour. It also brings a chewy quality which adds more bite to the pasta dish.

Ingredients

  • Serves 2
  • 200g spaghetti
  • 100g smoked bacon lardons
  • 2 large handfuls of sliced cavolo nero
  • 4 garlic cloves, minced
  • Juice of half a lemon
  • 4 tbsp creme fraiche
  • 30g parmesan

Method

Add your spaghetti to salted, boiling water and cook to your liking.

Whilst the spaghetti is boiling, add a little olive oil to a pan on medium heat and fry the bacon until cooked and the fat has dropped. Now add the cavolo nero, garlic and lemon juice. Cook for a few minutes to soften the cavolo nero and then add the creme fraiche. Add in lots of cracked black pepper.

Loosen the creme fraiche with a ladle or two of the pasta water, then add the drained spaghetti to the pan. Grate in the parmesan and stir to combine all of the ingredients.

Serve with some more parmesan grated on top. Dig in and enjoy.

Recipe Overview

Cavolo Nero Pasta

A hearty, easy pasta packed with nutrients
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: cavolo nero, pasta, spaghetti
Servings: 2
Calories: 550kcal
Cost: £2.00

Equipment

  • 1 Knife
  • 1 Chopping board
  • 1 Pot
  • 1 Large pan
  • 1 Garlic press
  • 1 Grater

Ingredients

  • 200 g Spaghetti
  • 100 g Bacon lardons (smoked)
  • 2 Large handfuls of sliced cavolo nero
  • 4 Garlic cloves, minced
  • 0.5 Juice of half a lemon
  • 4 tbsp Creme fraiche
  • 20 g Parmesan (grated)

Instructions

  • Add your spaghetti to salted, boiling water and cook to your liking.
  • Whilst the spaghetti is boiling, add a little olive oil to a pan on medium heat and fry the bacon until cooked and the fat has dropped. Now add the cavolo nero, garlic and lemon juice. Cook for a few minutes to soften the cavolo nero and then add the creme fraiche. Add in lots of cracked black pepper.
  • Add a ladle of pasta water to the pan to loosen the creme fraiche. Then add the drained spaghetti to the pan. Grate in the parmesan and stir to combine all of the ingredients.

Vegetarian alternative

This cavolo nero pasta can very easily be adjusted to suit vegetarian diets. You can quite simply omit the bacon lardons. However, a little smokey flavour works fantastically well with this dish, so why not add in some onions fried on a high heat to give them a smokey char?

About cavolo nero

cavolo nero goes by a few different names including black kale, because of its very dark green appearance. It originates from Italy and is in season from June to March, making it a really versatile green to enjoy throughout the seasons, but particularly in the Autumn and Winter.

Being such a robust leaf it doesn’t wilt easily in the pan unlike other greens (cough – spinach – cough!). It does however have a thick, woody stem which should be removed during prep as it is a tough texture to eat.

Cavolo nero is full of goodness including iron, vitamins A. B and C. Definitely a good green to have in your belly throughout cold and flu season!

More recipes

If you like the sound of cavolo nero pasta then here’s some more pasta dishes I think that you might like.

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