Crispy Bacon, Cabbage & Black Pepper Pasta

A simple, economical pasta made from everyday ingredients that delivers far more flavour than it should. Crispy bacon, sweet golden cabbage, peas for extra veg, and plenty of black pepper come together in a glossy, cacio e pepe–inspired finish that’s perfect for flat dinners or busy weeknights.

Category: Autumn, Main, Side, Winter

When food prices are high and the fridge is looking a little sparse, recipes like this go a long way.

Adapted from one of Nagi’s wonderfully clever cabbage and noodle dishes from RecipeTin Eats, this version leans into what I had on hand — peas for extra veg, olive oil in place of butter, and every bit of that glorious bacon fat used to soften the onion and help the cabbage catch and crisp around the edges.

It’s the kind of meal I’d want my own children cooking in a flat: affordable, deeply savoury, and satisfying enough to feed a table of hungry adults without much fuss.

Introduction

There’s something quietly brilliant about recipes that begin with the most ordinary ingredients.

A half head of cabbage sitting in the fridge, a packet of pasta in the pantry, a little bacon for depth and flavour — nothing particularly glamorous, and yet somehow it comes together into something that feels far greater than the sum of its parts.

The cabbage softens and catches at the edges, turning sweet and golden in the bacon fat, while the black pepper brings that familiar cacio e pepe warmth and comfort. The peas add freshness and colour, making it feel just a little more nourishing without adding much cost.

This is exactly the kind of dinner I keep coming back to right now: food that is clever, economical, and genuinely delicious. It’s a recipe for adult children flatting, for weeknights when the budget needs stretching, and for anyone who wants to make something deeply satisfying from what’s already in the kitchen.

Proof that simple ingredients, treated with a little care, can go a very long way 🌿

Crispy Bacon, Cabbage & Black Pepper Pasta

20 minutes

Cook Mode: OFF

Ingredients

Servings: 4

For the pasta

250 g angel hair pasta or noodles
salt, to taste
1 cup frozen peas

For the crispy bacon and cabbage

250 g streaky bacon, chopped
1 tbsp olive oil
1 onion finely sliced, medium
1 tsp freshly ground black pepper
green cabbage, half a head, finely sliced
2 garlic cloves, finely chopped or grated
.50 cup parmesan or pecorino cheese, finely grated
zest and juice of half a lemon (optional)

Directions

1. Cook the pasta

Bring a large pot of well-salted water to the boil.
Add the angel hair pasta and cook until just tender, about 3 to 4 minutes.

2. Prepare the peas

Before draining the pasta, place the frozen peas in a bowl.
Ladle over about 1 cup of the hot pasta water to gently defrost them, then set aside.

3. Drain and shorten the pasta

Drain the pasta through a fine sieve.
Rinse briefly under cold water to stop further cooking, then shake well to remove excess water.
Using kitchen scissors, snip the angel hair into shorter lengths. This makes it easier to fold evenly through the cabbage and bacon mixture.

4. Cook the bacon

Heat a deep frying pan over medium heat.
Add the chopped bacon and cook slowly until golden and the fat has rendered. If it sticks at first, don’t worry, it will naturally release as the fat renders.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving a little for garnish.
Leave the bacon fat in the pan.
Add the sliced onion and cook for about 5 minutes, until softened and lightly golden. If it starts catching too quickly, lower the heat.
Stir in the finely chopped or grated garlic and freshly ground black pepper, cooking for 30 seconds until fragrant.

5. Add the cabbage

Add the finely sliced green cabbage.
If the pan looks dry, drizzle in just enough olive oil to lightly coat the cabbage.
Increase the heat slightly and cook for 2 to 3 minutes, tossing constantly, until the cabbage softens but still keeps a little crunch.

6. Finish the dish

Pour in the peas along with their pasta water. This gives the cabbage a lovely gloss and helps everything come together.
Add the snipped pasta and cooked bacon.
Toss gently until combined and heated through.
Fold through the grated parmesan and lemon zest.
Taste and adjust with extra black pepper if needed.
Serve immediately with the reserved bacon on top, extra parmesan, and a squeeze of lemon juice to brighten.

Tips

If you’re using middle bacon, start with a glug of olive oil in the pan before adding the bacon, as it won’t render enough fat on its own to cook the onions properly.
Don’t overcook the cabbage. I like it to keep a little body and generosity, with just enough time in the pan for the edges to catch and sweeten. Cooked too long, it can collapse into a limp, soggy pile and lose that lovely texture.
Use plenty of freshly cracked black pepper. It gives the dish lovely cacio e pepe vibes and lifts the richness of the bacon beautifully.
This is one of those generous dishes that almost always gives you leftovers. Store in an airtight container in the fridge for up to 3 days, or 4 days if chilled promptly after cooking.
Perfect for flat dinners, next-day lunches, or stretching the grocery budget without sacrificing flavour.

Equipment

Share this Recipe

More Recipes

Homemade Chicken Noodle Soup Using Whole Braised Chicken

Easy Green Curry Chicken

Roasted Cherry Tomato Bruschetta with Ricotta and Buffalo Mozzarella

Blogs

Settling into Martinborough

Culinary Journey Brings Clarity

How to Organise Your Kitchen for Faster, Stress-Free Cooking

How to Master Searing for Better Flavour

Comments

Leave a Reply Cancel reply

Kia ora, and welcome to Māia.

I believe food should be nourishing, joyful, and shared. Māia is about giving you confidence in the kitchen and making the everyday a little more delicious. I’m Colleen, and I’m so glad you’re here

Get in Touch

Have a question, recipe idea, or just want to say kia ora? Drop me a message below — I’d love to hear from you!

Tips

If you’re using middle bacon, start with a glug of olive oil in the pan before adding the bacon, as it won’t render enough fat on its own to cook the onions properly.
Don’t overcook the cabbage. I like it to keep a little body and generosity, with just enough time in the pan for the edges to catch and sweeten. Cooked too long, it can collapse into a limp, soggy pile and lose that lovely texture.
Use plenty of freshly cracked black pepper. It gives the dish lovely cacio e pepe vibes and lifts the richness of the bacon beautifully.
This is one of those generous dishes that almost always gives you leftovers. Store in an airtight container in the fridge for up to 3 days, or 4 days if chilled promptly after cooking.
Perfect for flat dinners, next-day lunches, or stretching the grocery budget without sacrificing flavour.

Equipment

© 2025 Maia. All rights reserved.

Privacy Policy

Terms of Service

Cookies Settings