Egg Pasta With Cabbage, Potato And Bacon

• Ingredients
• 6 ounces bacon (or pancetta or guanciale), cut into 1/4-inch pieces
• 1 medium yellow onion, sliced thin
• 6 cups cabbage, preferably Savoy, cored and sliced thin
• 1 teaspoon sugar
• Olive oil, as needed
• 11/2 large russet potatoes, peeled and diced into 1/2-inch pieces
• 3/4 pound egg tagliatelle or fettuccine
• Salt and black pepper, to taste
• 1 cup ricotta salata, crumbled

1. Total Time: 30 minutes
2. 1. Bring a large pot of heavily salted water to a boil.
3. 2. Set a large saute pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate.
4. 3. Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes. As cabbage breaks down, it should be lightly coated in drippings. If it's dry, add a swirl of oil.
5. 4. Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Saute until flavors meld, about 3 minutes.
6. 5. Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture, bacon and ricotta salata. Season with salt and freshly cracked pepper.

ingredients, bacon, yellow onion, cabbage, sugar, olive oil, russet potatoes, egg, salt, ricotta salata

Taken from www.epicurious.com/recipes/member/views/egg-pasta-with-cabbage-potato-and-bacon-50175014 (may not work)