Pasta Carbonara with Cabbage and Mushrooms

Ingredients for Pasta Carbonara with Cabbage and Mushrooms

• 1 tablespoon extra-virgin olive oil

• 230g shiitake mushrooms, stems removed, sliced into 1/2-inch strips

• 170g bacon, sliced crosswise into 1/2-inch strips

• 230g tagliatelle or linguine

• 3/4 teaspoons kosher salt, plus more

• 1 medium head of savoy cabbage (about 450g ) cored, sliced into 1/4-inch ribbons

• 2 large egg yolks

• 60g Parmesan, finely grated, divided, plus more for serving

• 1 1/2 teaspoons freshly ground black pepper

Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.

Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 350ml pasta cooking liquid.

Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 teaspoons salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.

Whisk egg yolks, 30g Parmesan, and 180ml pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 30g Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.

Divide pasta among bowls. Top with more Parmesan.

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