Cabbage and Egg Butter Pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

2. 2

   While the pasta cooks, heat the olive oil and half of the butter (20 g) in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. 3

   Add the thinly sliced cabbage to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 6-8 minutes until the cabbage is soft and slightly caramelized.

4. 4

   Push the cabbage to one side of the skillet. Crack the eggs into the empty side and scramble them gently until just set, then mix them into the cabbage.

5. 5

   Add the drained pasta to the skillet along with the remaining butter (20 g). Toss everything together, adding a splash of reserved pasta water if needed to create a silky sauce.

6. 6

   Season with the remaining salt and black pepper to taste. Serve hot, garnished with extra black pepper if desired.