Cheesy bacon and cabbage pasta

Cabbages work brilliantly in hot or cold dishes. They can be boiled in soups, braised as a side or tossed in a stir-fry. Finely shredded cabbage makes a great addition to salads such as a classic coleslaw. Braised red cabbage perfectly complements roast pork or game meats. Cabbage benefits from quick cooking. Overcooked cabbage gives off an unpleasant odour because it contains mustard oils.

Ingredients

400 g	Fettuccine
1 Tbsp	Olive oil
6	Bacon rashers, rined removed, chopped (Main)
4 cloves	Garlic, crushed
300 g	Savoy cabbages, chopped
1 cup	Cream
120 g	Parmesan cheese, finely grated

Directions

1. Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, return to the pan and keep warm.
2. Heat the oil in a large non-stick frying pan over high heat. Add the bacon and cook for 5 minutes or until golden and crisp.
3. Add the garlic and cabbage and cook, stirring, for 3-5 minutes or until the cabbage is tender. Add the cream, salt and pepper and cook for 30 seconds. Add to the pasta with the parmesan and toss to combine.