Farfalle with Cabbage

Grate the Parmesan cheese and cut the pancetta into small strips. Remove the outer leaves from the cabbage, then cut into quarters, remove the stem and split the leaves into fine strips. Strip the leaves from the thyme sprigs. Cut the mozzarella into 1 cm thick slices, then into even cubes. Peel and finely chop the garlic clove. Dry roast the pine nuts in a small frying pan. On the kitchen stove, have ready a pasta cooking pot with tap water.

In a large frying pan, heat a little olive oil and brown the pancetta. Add the garlic and thyme and let it soften.

Add the cabbage and the parmesan. Then add about 2 ladles of the pasta water. Stir everything and put the lid on. Cook gently for 5 minutes, stirring occasionally. Meanwhile, cook the farfalle al dente on the stove.

When the cabbage is soft, season with pepper, salt and cayenne and drizzle with a tiny bit of olive oil. Add the spaghetti to the cabbage, mix and season with cayenne. Just before serving, add the mozzarella cubes underneath and top with the toasted pine nuts.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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