Whole Wheat Spaghetti with Cabbage, Bacon, Juniper Berries and Fontina Cheese
Cuisine: Italian
Author: Clifford A. Wright
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
  • ¼ pound bacon, chopped
  • ¼ pound pancetta, chopped
  • 1 leek, white and light green part only, split lengthwise and washed well, chopped
  • 2 large garlic cloves, finely chopped
  • ½ cup dry white wine
  • 1 head Savoy cabbage (about 1¼ pounds), cored, cut in half, and thinly sliced
  • 2 teaspoons freshly ground caraway seeds
  • 2 teaspoons freshly ground juniper berries
  • Salt and freshly ground black pepper to taste
  • 1 pound whole wheat spaghetti
  • 1½ cups finely diced fontina Val d’Aosta cheese
  1. In a flameproof casserole, cook, stirring frequently, the bacon and pancetta with the leek and garlic over medium-high heat until darkened, about 10 minutes. Pour in the wine to de-glaze the casserole and let half of it evaporate, then add the cabbage, caraway, juniper berries, salt, and pepper, reduce the heat to medium-low, and cook until softened, but still al dente, about 25 minutes.
  2. Meanwhile, bring a large pot of water to a rapid boil, salt abundantly, then cook the pasta until al dente. Drain without rinsing, saving a ½ cup of the cooking water.
  3. Transfer the pasta to the casserole. Add the cheese, some more pepper, and toss well, until the cheese has melted. If the cheese is clumping, add some of the reserved cooking water to thin it and continue stirring and cooking, then serve.
Recipe by Cook-Coquus at https://cook-coquus.com/2018/rib-sticking-whole-wheat-pasta-for-winter/