Farfalle And Savoy Cabbage, Pancetta,thyme And Mozzarella Recipe

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Farfalle and Savoy Cabbage, pancetta,Thyme and Mozzarella

Jamallah Bergman


Another amazing dish by Jamie Oliver....very fulfilling and cheesy!

pinch tips: Perfect Pasta Every Time




4 servings


10 slice
strips of pancetta or lean bacon, thinly sliced
olive oil
1 clove
garlic,finely chopped
good handful of thyme, leaves picked from stems
1 large
savoy cabbage (outer leaves removed),quartered, cored and finely sliced
hanful of grated parmesan cheese
1 lb
dried farfalle, the best you can get
salt and pepper
olive oil, extra virgin
7 oz
buffalo mozzarella, cut into 1/2 inch dice
handfuls of pine nuts, lightly toasted

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy