Pasta Skillet with Cabbage, Carrot, Bacon, Walnuts, Sage & Parmesan

Directions

1. Start a medium pot of salted water and bring it to a boil. Add the rotini and cook until just tender, about 8–10 minutes, saving ¼ cup of the pasta water before draining.
2. Wash and dry all fresh produce.
3. Slice the cabbage crosswise into thin strips after removing the core, and place in a medium bowl. Peel and grate the carrot into the bowl as well.
4. In a small area, finely mince the shallot and garlic.
5. In a nonstick skillet over medium heat, cook the bacon until crisp, about 4–5 minutes. Transfer the bacon to a paper towel–lined plate, reserving the drippings in the skillet.
6. Return to the cutting board to mince the shallot and garlic, keeping them ready.
7. Return the skillet to medium heat, drizzle in a little oil if needed, and add the cabbage, carrot, shallot, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
8. Grate the Parmesan cheese finely.
9. Pick the sage leaves from their stems, discard the stems, and mince the leaves.
10. When the cabbage is soft, add the pasta, ¼ cup pasta water, Parmesan, sage, a splash of vinegar, and salt and pepper. Cook, stirring, until the liquid reduces and the cheese melts, about 2 minutes.
11. Roughly chop the walnuts.
12. To serve, divide the pasta between plates, top with the crispy bacon and walnuts, and serve.