Curly Caesar Pasta
Curly Caesar Pasta

Curly Caesar Pasta

You don’t need to buy specific shapes but curly pasta really does look great in this. Alongside the curly cabbage, it traps all of the delicious sauce – look out for fusilli lunghi, campanelle and mafaldine. Add crispy bacon, too, if you like.

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Total Time
20 Minutes
1 finely grated garlic clove
1 tsp of Dijon mustard
5 finely chopped anchovies
1 tsp of the anchovy oil
50g of finely grated Parmesan
150ml of double cream
1 tbsp of lemon juice
Flaky sea salt & ground black pepper
400g of fusilli lunghi
1 savoy cabbage
Step 1

Bring a large pan of salted water to the boil. Meanwhile, in a large bowl, combine the garlic, mustard, anchovies and the anchovy oil, parmesan, double cream, lemon juice and a big pinch each of flaky sea salt and ground black pepper.

Step 2

Add the fusilli to the boiling water and cook for 8 minutes or until just al dente.

Step 3

Finely shred the savoy cabbage, add to the pan and cook for a further minute, before draining – reserve a cup of the pasta water.

Step 4

Return the drained pasta and cabbage to the pan, add the dressing with a slosh or two of pasta water (it will make your sauce silky smooth) and toss with tongs to combine for 1 minute. Divide between bowls and top with more grated parmesan.

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