I went on a fridge hunt to discover I had: some Savoy cabbage, some chorizo, cheese, eggs and not a lot else. What happened exceeded expectations. Creamy, cheese-laden but flavourful and not too heavy (surprisingly).
100g dried pasta
1/4 savoy cabbage
Chorizo (about a 1 1/2” chunk)
Chop the chorizo into small pieces and chuck into a frying pan big enough to hold the cabbage and pasta as well. Bring a large pan of water to the boil and cook the pasta according the the instructions on the pack.
Meanwhile, heat the chorizo over a medium heat so that the fat runs (this is a great way to get loads of flavour AND use less oil when cooking). When the pasta is half cooked, add the savoy cabbage to the chorizo along with a few spoonfuls of the cooking water from the pasta.
Lightly beat the egg, season and grate in as much cheese as you dare. Once the pasta is cooked, drain and add to the cabbage. Chuck the egg and cheese mixture in with everything else and stir until the cheese is melted (the egg will have cooked in the time it takes to melt the cheese). Tip the lot into a bowl and get chomping xx