1Cook pasta in a large pot of boiling salted water. Drain reserving 1 1/2 cups pasta water.
2Meanwhile 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.
3Add 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.
4Season with salt and pepper. Serve sprinkled with poppy seeds.