Total Time

　　12 minutes

　　This dish of cabbage and noodles knocks out absolutely everyone who tries it. (I think the added bacon and Parmesan might have a small hand in this.) A good finishing hit of black pepper and squeeze of lemon really brings the dish to life. If you can’t find short-cut angel hair pasta, look for the short Spanish noodles called fideos, or just use longer angel hair pasta and break it up into two-inch lengths yourself. I love this sort of quick weekday dish that packs in a heap of veggies and doesn’t skimp on flavor. Try it and thank me later!

　　This recipe was excerpted from ‘RecipeTin Eats Dinner’ by Nagi Maehashi. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　8-Quart Stockpot

　　$380 $350 At Amazon

　　Large Nonstick Skillet

　　$79 At Amazon

　　Short-Cut Angel Hair Pasta

　　$12 At Amazon

　　

Ingredients

Serves 4

　　2 tsp. kosher salt

　　3 cups short-cut angel hair pasta

　　

For the noodle fry-up

1 Tbsp. extra-virgin olive oil

　　8 oz. bacon, chopped into 1-by-½-inch pieces

　　2 garlic cloves, finely minced

　　1 yellow onion, halved and sliced ¼ inch thick

　　5 heaped tightly packed cups (14 oz.) sliced green cabbage (¼ inch thick)

　　1 Tbsp. unsalted butter

　　⅓ tightly packed cup (1 oz.) finely grated Parmesan, plus extra to serve

　　1½ tsp. coarsely ground black pepper (or ½ tsp. finely ground)

　　¾ tsp. kosher salt

　　1 Tbsp. fresh lemon juice

　　

Step 1

In a pot, bring 12 cups of water to a boil with the salt. Add the pasta and cook as per the package directions (usually 2–3 minutes). Drain in a colander, then set aside until required.

　　

Step 2

Heat the oil in a large nonstick skillet over high heat. Add the bacon and cook for 30 seconds. Add the garlic and onion, then cook for 3 minutes until the bacon is golden and the onion is translucent.

　　

Step 3

Add the cabbage and butter. Cook for 2 minutes until the cabbage is wilted. Add the pasta, Parmesan, pepper, and salt. Toss for 1 minute. Add the lemon juice and toss to coat.

　　

Step 4

Divide among bowls, then sprinkle with the extra Parmesan and enjoy!

　　Excerpted from RecipeTin Eats Dinner: 150 Recipes for Fast, Everyday Meals by Nagi Maehashi. Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. Buy the full book from Amazon.