Cook The Book: Long Pasta With Bacon, Red Cabbage, Walnuts, And Rosemary

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Serious Eats


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1 tablespoon unsalted butter

3/4 cup chopped walnuts

2 tablespoons chopped fresh rosemary

2 tablespoons extra-virgin olive oil

4 slices thick-cut bacon, cut into 1/4-inch-wide strips

1 small head red cabbage (1 1/2 pounds), cored and very thinly sliced

1 teaspoon fine sea salt

1 cup heavy cream

1 cup water

2 cups freshly grated Parmigiano-Reggiano cheese

1 pound spaghetti or bucatini

Coarsely ground black pepper

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