Take your pasta game to the next level with this flavour-filled recipe! Pappardelle is the perfect vehicle to hold the crunchy cabbage and crispy garlic. Served with a poached egg on top for creaminess, you'll love how gourmet this dish feels.
3 garlic cloves, peeled and sliced as thinly as you can manage
2 tablespoons neutral oil
1/2 cup panko or coarse breadcrumbs
2 tablespoons unsalted butter, divided
6 cups cabbage, cut into long strips about the thickness of your pasta
Kosher salt, as needed
3 teaspoons freshly-ground black pepper, plus more for serving
1 pound pappardelle
3/4 cup finely-grated pecorino Romano
1/4 cup grated Parmigiano Reggiano or Grana Padano
Poached eggs, for serving, optional
Set one large pot of water to boil. Set a small pot of water to boil for the eggs.
Scrape the sliced garlic into a small saucepan with neutral oil. Heat over medium flame until the garlic is fragrant and lightly tanned, anywhere from three to five minutes, swirling often. Pull from the heat. Using a slotted spoon or with a fine mesh strainer, transfer the garlic to a plate. Pour the garlic oil over the breadcrumbs, stirring to coat.
Set a large skillet over medium heat, tip in the breadcrumbs, and toast, stirring regularly, until evenly golden, about three minutes. Remove the breadcrumbs to a bowl. Wipe out the skillet if necessary and place back over medium heat.
Melt one tablespoon of the butter in the skillet. Once foaming, raise the heat to medium-high and add the cabbage. Cook, stirring periodically until the cabbage is thoroughly tender and coloured in places, six to eight minutes. Season with salt and stir in the black pepper. Turn the heat down to medium. (If the pasta isn’t ready, see the next step, cut the heat and let the cabbage hang out.)
While that is cooking, poach your eggs for serving.
Then, generous salt the boiling water and tumble in the pasta. Cook noodles two minutes shy of al dente (follow package instructions, taste to be sure). Stir a half cup of the pasta water to the cabbage and bring to a simmer for one minute.
Use tongs to transfer the pasta to the skillet. Toss to coat and emulsify, first adding the reserved butter, then the pecorino Romano as you go, and continue to toss until smooth and glossy. Sprinkle in the Parmigiano Reggiano. Add a splash of more pasta water if the sauce is anything short of lush.
Check for seasoning, then plate, topped with crispy garlic, breadcrumbs, and a poached egg. If desired, eat immediately. Enjoy!