Recipes

Pasta with Cabbage, Pancetta & Mozzarella

We've got a recipe that will leave you bacon for more. Pancetta takes the lead when flavoring this pasta project. The bacon-like meat offers a strong, smoked flavor that blends perfectly with cabbage and mozzarella.
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Course Pasta, Pasta, Rice & Grains
Cuisine International Dishes, Italian
Servings 4 servings
Calories 4911.54 kcal

Ingredients
  

  • 10 strips pancetta, thinly sliced
  • 1 tablespoon(s) olive oil
  • 1 clove garlic, finely chopped
  • 20 (1 good handful) thyme, leaves picked from the stem
  • 1/2 large Savoy cabbage (outer leaves removed), quartered, cored
  • 1/2 cup(s) grated Parmesan cheese (finely sliced handfu)l
  • 2 cup(s) dried conchiglie
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) freshly ground black pepper, to taste
  • 1 tablespoon(s) Extra-virgin olive oil
  • 7 ounce(s) fresh buffalo mozzarella, cut into 1/2-inch dice
  • 4 ounce(s) pine nuts, lightly toasted (2 handfuls)

Instructions
 

  • In a pan fry add pancetta and some olive oil; cook until lightly golden.
  • Add garlic and thyme and cook until softened.
  • Add the cabbage and Parmesan, then stir and put the lid on the pan.
  • Cook for a further 15 minutes, shaking every now and again, while you cook conchiglie in salted boiling water until al dente.
  • When the cabbage is nice and tender season with some nice peppery extra-virgin olive oil.
  • Toss the drained conchiglie into the cabbage and at the last minute mix in mozzarella and pine nuts.
  • Serve immediately.
  • Ready in 30 min.

Nutrition

Calories: 4911.54kcalCarbohydrates: 217.32gProtein: 196.62gFat: 358.96gSaturated Fat: 205.55gCholesterol: 283mgSodium: 8515.64mgFiber: 45.7gSugar: 29.03g
Keyword Pork, Vegetables
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