Halloumi carbonara with palm cabbage

We all know pasta carbonara and today I present you the vegetarian version: halloumi carbonara with palm cabbage. The preparation is as you are used to it (Parmesan, egg and black pepper), but then the pancetta is replaced by halloumi. A delicious cheese with a salty taste. A perfect substitute. So you enjoy a vegetarian and quick pasta carbonara that still has the characteristic salty taste.

Classic pasta carbonara is an Italian dish that consists of pasta, a creamy sauce based on eggs, cheese, pancetta (Italian bacon) and black pepper. The origin of pasta carbonara is somewhat controversial, but there are several theories about where the dish originated.

One theory states that pasta carbonara originated during World War II. American soldiers in Italy would have had eggs and bacon easily accessible ingredients and they would have combined them with the local pasta to create this tasty dish. However, this theory is disputed by many Italians because there is no historical evidence that American soldiers introduced this dish.

Another more accepted theory is that pasta carbonara originated in the Lazio region of Italy, specifically the city of Rome. The dish is often associated with the "carbonai," the charcoal burners who worked in the hills around Rome. They would have made this dish with simple and readily available ingredients they had with them while working, such as eggs, bacon and pasta.

However, there is no conclusive evidence to determine the exact origin of pasta carbonara. The recipe has evolved over the years and several regional variations have emerged. What we do know is that today pasta carbonara is a popular and classic Italian dish enjoyed worldwide. There are countless variations to it and I chose to make one with halloumi and palm cabbage. Tasty, delicious and very easy!

This halloumi carbonara with palm cabbage is a dish you are sure to enjoy. The salty halloumi is a perfect substitute for the salty bacon, and let's face it: who is against extra cheese? No one. You won't actually find vegetables in a classic carbonara either, but I wouldn't be Easy Culi if I didn't cram some vegetables into every dish. Previously, for example, I made  this carbonara with tomato and zucchini. Vegetables not only give the dish more nutritional values, but they also give it extra texture and flavor. Win-win, in other words!

Palm cabbage, also known as cavolo nero, black cabbage or Tuscan cabbage, is a green leafy vegetable native to the Mediterranean region, especially Italy. It belongs to the Brassica oleracea family, which includes other well-known cabbages such as kale, broccoli and cauliflower.

Palm kale has dark, long, slightly curled leaves that resemble palm fronds, hence the name "palm kale." The leaves have a deep green color and a robust texture. They are firm but not as stiff as kale, so palm kale can be eaten both raw and cooked.

This type of cabbage has a slightly bitter taste that diminishes as it is cooked. It is a versatile vegetable that can be used in salads, soups, stews, pasta and other dishes. Palm cabbage is nutritious and rich in nutrients, including vitamins A, C, K, calcium and iron.

In Italian cuisine, palm cabbage is an important ingredient in dishes such as Ribollita (a traditional Tuscan soup), pasta with palm cabbage and garlic, but it is also popular as a side dish, for example, stewed with olive oil and herbs.

Palm cabbage has become more popular outside Italy in recent years, mainly because of the increased interest in healthy eating and different types of cabbage. It can be found in many supermarkets and farmers' markets, especially in the cold season, as it thrives better in cooler climates. I found at the Ekoplaza palm cabbage in the middle of summer and although I really only eat with the seasons, I made an exception for this time. You could substitute the palm cabbage for spinach in this dish, if necessary.