This is a ridiculously simple dish using a tried and tested combination of bacon and cabbage. Topped with crunchy walnuts, these flavours are well suited to the nuttier taste of gluten free or wholemeal spaghetti. Swap the bacon for crispy shallots to create a vegetarian version.
Crispy bacon and cabbage spaghetti
- 1/2 a cabbage, core removed, and the remainder shredded
- 1 brown onion, peeled and diced finely
- 250 g streaky bacon, cut into thin strips (across each rasher)
- 1 tsp crushed garlic
- 1 red chilli, deseeded and finely sliced
- 300 g dried spaghetti – either wholemeal or gluten free
- Olive oil
- 70 g walnuts, crushed
- Bring a large pot of salted water to the boil. Cook the pasta in the boiling water for about 10 minutes until just cooked, then drain. Toss through a tablespoon of olive oil.
- Fry the onion in oil for a few minutes and then add the bacon and cook for a few more minutes so that the bacon starts to crisp up. Add the shredded cabbage, garlic, chilli and a good grind of salt and pepper then fry for another few minutes until the cabbage is almost cooked.
- Toss the drained pasta into the cabbage mix to coat. Divide into bowls and sprinkle over the crushed walnuts.
We used standard green cabbage – savoy and red also work. As does shredded brussels sprouts.