Cabbage & Bacon Pasta
This recipe combines the smoky goodness of bacon lardons with the fresh, delicate flavor of Savoy cabbage, enveloped in Parmesan and white wine. Paired with farfalle pasta, buffalo mozzarella, and pine nuts, each bite is a harmonious symphony of tastes and textures. Enjoy the comforting warmth of this dish with a unique twist!
— Constant Cookbook
Ingredients
- 350 grams of smoked bacon lardons
- 1 clove of garlic, finely chopped
- 1 good handful of thyme, leaves picked
- 1 large Savoy cabbage (outer leaves removed) quartered, cored and finely sliced
- 1/2 cup of white whine or vegetable stock
- 1 handful of grated Parmesan cheese
- 455gr/1 lb dried farfalle (or penne),
- salt and freshly ground white pepper
- extra virgin olive oil
- 200gr / 7oz buffalo mozzarella, cut into 1cm / 1/2 inch dice
- 2 handfuls of pine nuts, lighly toasted
Instructions
- In a pan fry your lardons in a little olive oil until lightly golden. Add the garlic and thyme and soften.
- Add the Savoy cabbage and Parmesan with a little white wine (or vegetable stock), 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 pasta into the cabbage and at the last minute mix in the mozzarella and toasted pine nuts. Serve immediately.
Yield
Serves 4
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