Real Recipes From Real Home Cooks ®

farfalle with cabbage and pancetta

Recipe by
barbara lentz
beulah, MI

I love to find different recipes for side dishes and pasta goes good with anything.

yield 6 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For farfalle with cabbage and pancetta

  • 8 oz
    farfalle pasta
  • 2 Tbsp
    olive oil
  • 5 oz
    pancetta cubed
  • 1/4 c
    white wine, dry
  • 1/2
    head of cabbage
  • 1/4 c
  • 2 tsp
    fresh thyme leaves
  • 1/2 c
    parmesan cheese grated
  • salt and pepper
  • poppy seeds

How To Make farfalle with cabbage and pancetta

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

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