Irish Pasta

why make this recipe

Irish Pasta is quick, warm, and simple. It uses few ingredients and cooks fast. You get creamy sauce, salty bacon, and soft cabbage in one pan. This makes a good weeknight dinner or an easy meal for guests.

introduction

This recipe mixes pasta with bacon, cabbage, cream, and Parmesan. It tastes rich but stays easy to make. If you like creamy pasta with meat and greens, try this Easy Marry Me Chicken Pasta for another simple meal idea.

how to make Irish Pasta

Make the pasta and sauce in a few steps. Cook the pasta, fry the bacon until crisp, then add garlic and cabbage. Pour in cream and stir in Parmesan. Mix the pasta into the sauce and season with salt and pepper. Serve while warm.

Ingredients :

• 8 ounces pasta
• 4 slices of bacon, chopped
• 2 cups cabbage, shredded
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced

Directions :

1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add bacon and cook until crispy.
3. Add garlic and sauté for 1 minute.
4. Stir in the cabbage and cook until softened, about 5 minutes.
5. Pour in the heavy cream and stir until well combined.
6. Add the cooked pasta and Parmesan cheese; mix well.
7. Season with salt and pepper to taste.
8. Serve warm and enjoy!

how to serve Irish Pasta

Serve in warm bowls. Add extra Parmesan on top if you like. A green salad or simple steamed vegetables go well with this dish. Finish with a grind of black pepper.

how to store Irish Pasta

Cool the pasta to room temperature within two hours. Put it in an airtight container. Refrigerate for up to 3 days. To reheat, warm gently in a skillet with a splash of cream or milk to loosen the sauce.

tips to make Irish Pasta

• Use sturdy pasta like penne or fusilli so the sauce clings well.
• Cook bacon until crisp for good texture.
• Shred cabbage thin so it softens quickly.
• Warm the cream before adding to keep the sauce smooth.
• Taste and add salt at the end, since Parmesan and bacon add saltiness.

variation (if any)

• Add cooked chicken or leftover roast for more protein.
• Swap cream for half-and-half for a lighter sauce.
• Stir in peas or spinach for more vegetables.
• Use smoked cheddar with Parmesan for a different flavor.

FAQs

Q: Can I use a different green instead of cabbage?
A: Yes. Spinach or kale work well. Add spinach at the end so it wilts quickly.

Q: Is there a non-dairy option?
A: Use a non-dairy cream substitute and a vegan Parmesan. The texture will change but it still works.

Q: Can I make this ahead for meal prep?
A: You can cook and store in the fridge for up to 3 days. Reheat with a little cream or milk to refresh the sauce.

Q: How do I keep the pasta from getting dry when reheating?
A: Add a splash of cream, milk, or broth and heat slowly in a skillet. Stir until the sauce loosens and coats the pasta.

Irish Pasta

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish
• Diet: Meat

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Description

Quick and creamy Irish Pasta featuring bacon, cabbage, and Parmesan for a comforting weeknight dinner.

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Ingredients

Scale 1x2x3x

• 8 ounces pasta
• 4 slices of bacon, chopped
• 2 cups cabbage, shredded
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced

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Instructions

1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add bacon and cook until crispy.
3. Add garlic and sauté for 1 minute.
4. Stir in the cabbage and cook until softened, about 5 minutes.
5. Pour in the heavy cream and stir until well combined.
6. Add the cooked pasta and Parmesan cheese; mix well.
7. Season with salt and pepper to taste.
8. Serve warm and enjoy!

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Notes

For serving, add extra Parmesan on top and pair with a green salad or steamed vegetables. Store in an airtight container in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 50mg