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Spaghetti with Bacon and Cabbage

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 2 tablespoons olive oil
  • 1/3 pound meaty bacon, cut into short matchsticks
  • 1 small head Savoy cabbage, quartered, cored and shredded
  • 1 small onion, halved and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons sage leaves, thinly sliced
  • 2 tablespoons thyme, chopped
  • 1 pound farro or semolina spaghetti
  • 2 tablespoons butter
  • Salt and pepper
  • Freshly grated Parmigiano-Reggiano cheese
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Bring a large pot of water to a boil for spaghetti. 

Heat a large skillet over medium-high heat with olive oil. Add bacon and crisp; remove. Add cabbage and onion, and toss to lightly brown at edges, 3-5 minutes. Add garlic, sage and thyme; reduce heat to keep warm. Add bacon back to pan

Salt boiling water and cook pasta to al dente. Add a cup of starchy cooking water to the cabbage, drain pasta and toss with butter and cabbage. Adjust salt and pepper to your taste. Top with grated cheese and serve. 

Rachael Ray