recipe for carb lovers.

We found this recipe in the Wall Street Journal on Saturday and had to try it. Andy made it last night and it was very hearty and d(carb)elicious. Rustic comfort food at it's best.

Egg Pasta With Cabbage, Potato and Bacon

Total Time: 30 minutes

Serves: 6

Ingredients

6 ounces bacon (or pancetta or guanciale), cut into ¼-inch pieces

1 medium yellow onion, sliced thin

6 cups cabbage, preferably Savoy, cored and sliced thin

1 teaspoon sugar

Olive oil, as needed

1½ large russet potatoes, peeled and diced into ½-inch pieces

¾ pound egg tagliatelle or fettuccine

Salt and black pepper, to taste

1 cup ricotta salata, crumbled

What To Do

1. Bring a large pot of heavily salted water to a boil.

2. Set a large sauté 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.

3. Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and 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 it's dry, add a swirl of oil.

4. 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. Sauté until flavors meld, about 3 minutes.

5. Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture, bacon and ricotta salata. Season with salt and freshly cracked pepper.