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Whether or not you are able to score some guanciale, this Whole-Wheat Pasta With Cabbage, Mushrooms, Guanciale and Caraway is a perfect pasta dish to serve on a chilly evening. It's from a new cookbook by Sfoglia Restaurant chef-owners Ron Suhanosky and Colleen Marnell-Suhanosky.
We found guanciale at Canales Delicatessen in Eastern Market (202-547-4471). And if you'd like to pick up a nice wine to go with the meal, try an Italian pinot noir or Piemontese nebbiolo or barbera.
12 ounces dried whole-wheat linguine or spaghetti, such as De Cecco brand
4 to 5 ounces guanciale (see above; may substitute 6 ounces pancetta)
1 pound assorted mushrooms, such as shiitake, oyster and cremini
1 tablespoon grapeseed oil
2 teaspoons caraway seeds
1 small (3/4 pound) Savoy or Napa cabbage
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan cheese, for garnish
Questions? We're here to help.
-- Bonnie Benwick
The Food Section
October 20, 2009; 2:15 PM ET
Categories: Recipes | Tags: Bonnie Benwick, Dinner in Minutes, recipes
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