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A creamy and comforting low-carb alternative to traditional pasta carbonara using roasted cabbage ribbons, crispy bacon, and a velvety Parmesan cream sauce.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • ½ medium head of cabbage
  • Olive oil, for roasting
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • Salt, to taste
  • 4 to 5 slices of bacon, chopped
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Slice ½ medium head of cabbage into long, thin strips resembling wide noodles.
  3. Place the cabbage strips on a large baking sheet, drizzle with olive oil, sprinkle with a pinch of salt, toss to coat, and spread in a single layer.
  4. Roast the cabbage for 10–15 minutes until tender with lightly browned edges.
  5. Meanwhile, chop the bacon into bite-sized pieces, finely chop the onion, and mince the garlic cloves.
  6. Heat a large pan over medium heat. Add the chopped bacon and cook for 2–3 minutes until it starts to crisp and release fat.
  7. Add the chopped onion to the pan and cook for 2–3 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  8. Pour in the heavy cream, add the grated Parmesan and black pepper, then stir and simmer gently for 2–3 minutes until slightly thickened.
  9. Gently fold the roasted cabbage into the creamy sauce and toss for 1–2 minutes to coat without overcooking.
  10. Taste and adjust seasoning with salt and more black pepper as needed.

Notes

Keep cabbage strips uniform for even roasting and tender but slightly firm texture., Roast cabbage in a single layer to prevent steaming and allow caramelization., Cook bacon until crisp and use some of the bacon fat to cook onions to enhance sauce flavor., Use freshly grated Parmesan for a silky sauce that clings well to cabbage., If sauce thickens too much upon reheating, loosen with a splash of cream, milk, or warm water., For lighter sauce options, replace half the cream with milk or fold in Greek yogurt off heat to avoid curdling., Store roasted cabbage separately from sauce in the fridge for make-ahead meals to maintain texture., Vegetarian variations: substitute bacon with smoked mushrooms, crispy chickpeas, or pan-fried tempeh., Cheese substitutions can include Gruyère, Pecorino, or blends for different flavor profiles., Add fresh veggies like zucchini, bell peppers, or spinach for more color and nutrition., Add spices such as chili flakes or smoked paprika for heat., Optional additions include low-carb pasta or zucchini noodles for a more traditional carbonara feel., Leftovers keep well refrigerated up to 3 days; avoid freezing due to sauce separation risk., Reheat gently on low heat, adding liquid if needed to restore sauce consistency.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 320 calories per serving
  • Fat: Approximately 25 g per serving
  • Carbohydrates: Approximately 10 g per serving
  • Protein: Approximately 15 g per serving