Bacon and cabbage spaghetti

Perhaps one of the cheapest dishes we’ve ever done… bog standard ingredients but with the sneaky cheat of using stale bread to create some garlic crumbs, means the whole dish can be cooked in less than 10 minutes and wouldn’t look out of place on a restaurant menu… let alone a student house!

½ a savoy cabbage
2 shallots
a packet of smoked streaky bacon (300g)
2 cloves of garlic, peeled
1 red chilli
spaghetti (300-400g)
a few glugs of olive oil
a bowl of stale breadcrumbs

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preheat an oven to 200°C.

put a big pan of salted water on the stove to heat up to a boil.

remove the outer leaves of the cabbage, cut either side of the tough core and remove it, then slice the green crisp leaves into thin strips.

peel, halve and slice the shallots thinly, then cut the bacon into thin strips across the width of the bacon.

crush the garlic and slice the chillies thinly, removing the seeds.

scatter the breadcrumbs onto an oven tray, drizzle in olive oil, season with salt and pepper then bake in the hot oven for a few minutes to crisp up.

cook the pasta in the boiling water for about 10 minutes until just cooked, then drain in a colander.

fry the shallots in the 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 some 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 crisp breadcrumbs.

serves 4

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