Farfalle with Cabbage and Pancetta
8 ozfarfalle pasta
2 Tbspolive oil
5 ozpancetta cubed
1/4 cwhite wine, dry
1/2head of cabbage
2 tspfresh thyme leaves
1/2 cparmesan cheese grated
·salt and pepper
How to Make Farfalle with Cabbage and Pancetta
- Cook pasta in a large pot of boiling salted water. Drain reserving 1 1/2 cups pasta water.
- Meanwhile add oil to a large skillet. Cook pancetta until brown and crisp. Remove with slotted spoon. Deglaze the pan with white wine scrapping up bits. Let most evaporate.
- Add the cabbage to skillet and cook until beginning to wilt and brown. Add the butter and thyme. cook about 2 minutes. Add the parmesan cheese and pasta with reserved pasta water cook about 5 minutes until the sauce is thickened and emulsified. Add pancetta to pan.
- Season with salt and pepper. Serve sprinkled with poppy seeds.