Savoy cabbage – Camembert – Bacon spagetti

This is a long-forgotten recipe, for the simple reason that Savoy cabbage can’t usually be found in the local supermarket. Perhaps it’s the season, but Bojka suddenly remembered how much she missed it—even though she refuses to eat Camembert in any other form.

INGREDIENTS (serves 3):

Spaghetti for 3 portions

200 g Le Rustique Camembert, diced

100 g bacon

1 bunch fresh thyme

1 clove garlic (peeled and pressed)

1 small head of Savoy cabbage, outer leaves and core removed, cut into thin strips

METHOD:

1. Cook the spaghetti according to the instructions on the package.

2. Slice the bacon into thin strips and fry it in a pan (add a little oil if needed) until browned, but not too crispy. Remove with a slotted spoon. Add the garlic and cabbage strips to the remaining fat in the pan. Season with salt and pepper and toss well.

3. The cabbage will be tender in about the same time it takes the pasta to cook. Once ready, add the pasta to the cabbage, along with the Camembert and thyme. Toss everything together thoroughly, adjust the seasoning, and serve on plates.

A divine autumn dinner!