Cabbage and Pancetta Pasta

Cabbage and pancetta pasta is a rich and satisfying dish that can be made with just a few ingredients. Here’s how to prepare it:

Ingredients

• 350g pasta (penne or rigatoni work well)
• 200g smoked pancetta, cubed
• 400g cabbage (savoy or black cabbage)
• 2 garlic cloves
• Chili flakes to taste (if desired)
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan for serving

Preparation

1. Bring a pot of salted water to a boil for the pasta. Meanwhile, wash and cut the cabbage into strips, removing the toughest parts.
2. In a large skillet, heat a drizzle of oil and add the pancetta. Sauté until it becomes crispy.
3. Add the halved garlic to the skillet and, if desired, some chili. Sauté for a few minutes.
4. Add the cabbage to the skillet with the pancetta and cook for about 10-15 minutes, adding a ladle of pasta cooking water if necessary.
5. Meanwhile, cook the pasta in boiling water according to the package instructions.
6. Drain the pasta al dente and transfer it to the skillet with the cabbage and pancetta. Mix well to flavor the pasta.
7. Serve hot with a generous sprinkle of Parmesan.

Trivia

This dish is an example of classic Italian “cucina povera” that uses simple, seasonal ingredients to create flavorful and comforting dishes. The pancetta, with its smoky and savory flavor, pairs perfectly with the sweetness of the cabbage, creating a balanced and satisfying taste.

Enjoy your meal!