In a pan, fry pancetta in a little olive oil until lightly golden. Add the garlic and thyme and cook until softened. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan.
Cook for a further 5 minutes shaking every now and again, while you cook your pasta in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage mixture and at the last minute mix in the mozzerella and pine nuts. Serve immediately.