Tuesday, October 07, 2008


300 grams diced bacon
600 grams thinly shredded white cabbage
250 grams mascarpone cheese
fettucine, or pasta of your choice

Add the bacon to a large pan or wok, and fry it until it’s crispy. Add the shredded cabbage and toss it with the bacon while it cooks. When the cabbage wilts down, add the mascarpone cheese (or the cream) and let it melt totally. If you feel the sauce is still too thick, you can add a bit of milk, but be careful not to overcook the cheese, as it will start to separate. Serve it with the fettucine, or a pasta of your choice.

courtesy of: Patricia Furtado, UK, mail@patriciafurtado.net

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