Pasta Carbonara with Cabbage and Mushrooms

Ingredients

1 tablespoon extra-virgin olive oil

8 ounces mushrooms, stem removed, sliced into ½ inch strips

6 ounces bacon, sliced cross-wise into ½ inch strips

8 ounces linguine

¾ teaspoon kosher salt, plus more

1 medium savoy cabbage, cored, sliced into ¼ inch ribbons

2 large egg yolks

2 ounces Parmesan cheese, plus more for serving

1 ½ teaspoons freshly ground pepper

Instructions

Heat oil in a large heavy skillet. 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 a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 ½ cups pasta water. Heat skillet with reserved fat, add cabbage and cook undisturbed for 2 minutes. Turn cabbage with tongs, then continue to cook undisturbed until lightly charred in places and still crisp in others, about 2 more minutes. Whisk egg yolks, 1 ounce Parmesan, ¾ cups pasta water in a bowl until smooth, glossy sauce forms. Add pasta and stir to coat. Add mushrooms and bacon, cabbage, pepper and 1 oz. Parmesan and toss again, adding more pasta water if needed. Divide pasta among bowls. Top with more Parmesan.

Recipe from www.epicurious.com