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Creamy Cabbage Alfredo Pasta with Garlic Parmesan Sauce

Cabbage Alfredo pasta pairs tender fettuccine with cabbage cooked until tender with some browned edges, all coated in a creamy garlic Parmesan sauce. A splash of reserved pasta water helps the sauce cling to every strand.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and cabbage
  • 12 oz fettuccine
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt remaining; divided
  • 1 tbsp olive oil
  • 1 lb green cabbage cored and thinly sliced
For the Alfredo sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1.5 cups Parmesan cheese freshly grated
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot
  • 1 12-inch deep skillet

Method
 

Cook the pasta and cabbage
  1. Bring 4 quarts of water to a boil in a 6-quart pot, add 1 tablespoon of the salt and the fettuccine, and cook according to package directions, usually 8–12 minutes, until al dente.
  2. While the pasta cooks, heat the olive oil in a 12-inch deep skillet over medium-high heat, add the cabbage and remaining 1/2 teaspoon salt, and cook for 8–10 minutes, stirring often, until tender with some browned edges; transfer to a bowl.
  3. Reserve 1 cup of pasta water, then drain the fettuccine.
Make the sauce and combine
  1. Melt the butter in the skillet over medium heat.
  2. Add the garlic and cook for 30 seconds, then stir in the cream and simmer gently over low heat for 2–3 minutes, until steaming and slightly thickened.
  3. Remove from the heat and whisk in the Parmesan and black pepper.
  4. Add the fettuccine and cabbage to the skillet with 1/2 cup of the reserved pasta water, and toss over low heat for 1–2 minutes until the sauce clings to the pasta, adding more pasta water as needed.

Notes

Reserve the pasta water before draining; its starch helps the sauce cling to the pasta. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use gluten-free fettuccine.